How To Make Eggplant, Pesto and Goat Cheese Pizza
A medley of rich Italian flavors makes up this goat cheese pizza! Enjoy bites of earthy pesto, tender eggplant, and sharp Parmesan all in one filling plate.
Heat the oven to 450 degrees F.
In a large nonstick frying pan, heat 2½ tablespoons of the oil over moderately high heat.
Season the eggplant with the salt. Fry ⅓ of the eggplant, turning, for about 10 minutes, until golden.
Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
Oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9×13-inch rectangle.
Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top.
Bake for 12 minutes
Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto.
Bake for about 15 minutes until the cheese begins to turn golden.
Serve and enjoy!
- Calories: 508.71kcal
- Fat: 30.96g
- Saturated Fat: 8.70g
- Monounsaturated Fat: 13.07g
- Polyunsaturated Fat: 2.71g
- Carbohydrates: 42.45g
- Fiber: 6.04g
- Sugar: 5.21g
- Protein: 16.34g
- Cholesterol: 19.93mg
- Sodium: 852.34mg
- Calcium: 257.80mg
- Potassium: 392.20mg
- Iron: 3.37mg
- Vitamin A: 93.32µg
- Vitamin C: 3.25mg
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