Eggplant Pesto And Goat Cheese Pizza Recipes
EGGPLANT, PESTO, AND GOAT-CHEESE PIZZA
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
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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