The BBC Good Food logo
Pesto pizza with aubergine & goat’s cheese

Pesto pizza with aubergine & goat’s cheese

By
A star rating of 4.3 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal431
fat20g
saturates6g
carbs52g
sugars5g
fibre6g
protein12g
salt1.3g
Advertisement

Ingredients

  • 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

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content