Pesto Pizza With Aubergine Goats Cheese Recipes

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EGGPLANT, PESTO, AND GOAT-CHEESE PIZZA



Eggplant, Pesto, and Goat-Cheese Pizza image

This Pizza recipe came from Yahoo! Food with some alterations by me. I used a Premade Boboli-style Pizza Crust instead. I also think the pesto would be better spead under the eggplant or maybe even without it at all. I loved the eggplant so much I thought the pesto and cheese overpowered it. See what you think? On the matter of pizza dough and pesto it recommennded store-bought or homemade again - your preference.

Provided by Chef kittiekitsch

Categories     < 60 Mins

Time 38m

Yield 4-8 serving(s)

Number Of Ingredients 9

7 1/2 tablespoons olive oil, as needed
1 -1 1/2 lb eggplant, cut into 1/4-inch thick slices
3/4 teaspoon salt
1 lb pizza dough
3 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
1/2 cup grated parmesan cheese
1/2 cup pesto sauce

Steps:

  • Heat the oven to 450 degrees F.
  • In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
  • Season the eggplant with the salt.
  • Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
  • Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
  • Meanwhile, 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-by-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 until the cheese begins to turn golden, about 15 minutes.

Nutrition Facts : Calories 463.7, Fat 41.8, SaturatedFat 14.5, Cholesterol 44.6, Sodium 849.4, Carbohydrate 9, Fiber 4, Sugar 3.9, Protein 15.3

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