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.
Serves:
Ingredients
- 7½tbspolive oil
- 2lbseggplant
- ¾tspsalt
- 1lbpizza dough
- 3garlic cloves
- ½tspfresh ground black pepper
- 6ozmild goat cheese
- ½cupparmesan,grated
- ½cuppesto
Instructions
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Heat the oven to 450 degrees F.
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In a large nonstick frying pan, heat 2½ tablespoons of the oil over moderately high heat.
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Season the eggplant with the salt. Fry ⅓ of the eggplant, turning, for about 10 minutes, until golden.
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Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
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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.
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Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top.
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Bake for 12 minutes
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Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto.
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Bake for about 15 minutes until the cheese begins to turn golden.
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Serve and enjoy!
Nutrition
- 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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