Pesto pizza with aubergine & goat’s cheese

Pesto pizza with aubergine & goat’s cheese

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(3 ratings)

Prep: 10 mins Cook: 15 mins


Makes 2 pizzas (serves 4)
A vegetarian pizza with green basil sauce and creamy cheese that can be made in the oven or on a barbecue

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal431
  • fat20g
  • saturates6g
  • carbs52g
  • sugars5g
  • fibre6g
  • protein12g
  • salt1.3g
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  • ½ quantity pizza dough (see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls
  • 1 small aubergine, thinly sliced lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 medium red onion, thickly sliced
  • 2 tbsp extra virgin olive oil
  • 4 tbsp fresh pesto (shop-bought or homemade)



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 75g firm goat's cheese
  • chilli flakes (optional)
  • basil leaves, to serve


  1. Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.

  2. 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.

  3. 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.

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Comments, questions and tips

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6th Jul, 2016
Super easy, great recipe ! Love the pesto, aubergine and goats cheese combo. Have made this twice now and it's a great alternative to regular pizza. The last time, I swapped red onion for caramelised whote onion and it tasted great. Me and my house mate are fans!
5th Jan, 2015
This has become a regular of our weekly dinners, even for my protein-loving sweetheart. Only differences: I use my own quick dough recipe & bake the pizza in the oven. I also add pine nuts
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