Pesto Pizza With Aubergine Goats Cheese Recipes

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PESTO PIZZA WITH AUBERGINE & GOAT'S CHEESE



Pesto pizza with aubergine & goat's cheese image

A vegetarian pizza with green basil sauce and creamy cheese that can be made in the oven or on a barbecue

Provided by Jennifer Joyce

Categories     Main course

Time 25m

Yield Makes 2 pizzas (serves 4)

Number Of Ingredients 8

½ quantity pizza dough (see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls
1 small aubergine , thinly sliced lengthways
1 medium red onion , thickly sliced
2 tbsp extra virgin olive oil
4 tbsp fresh pesto (shop-bought or homemade)
75g firm goat's cheese
chilli flakes (optional)
basil leaves , to serve

Steps:

  • Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
  • Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.
  • Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat's cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.

Nutrition Facts : Calories 431 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE



Goat Cheese, Pear, and Bacon Pizza with Pesto Sauce image

I made this pizza for my family and it was a huge success!

Provided by Oranginaghb

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 6

5 slices bacon, or more to taste, cut into bite-size pieces
½ Bosc pear, sliced
2 tablespoons basil pesto
1 12-inch pre-baked packaged pizza crust
1 cup shredded mozzarella cheese, divided
¼ cup crumbled goat cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
  • Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
  • Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 11.4 g, Cholesterol 21.9 mg, Fat 8.8 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4 g, Sodium 376.2 mg, Sugar 1.6 g

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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