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Eggplant Pesto and Goat Cheese Pizza

  • 7 1/2 Tbsp olive oil
  • 1 (1 1/2lb) eggplant - cut into 1/4“ thick slices
  • 3/4 tsp salt
  • 1 lb pizza dough (store bought or homemade)
  • 3 cloves garlic - minced
  • 1/2 tsp black pepper
  • 6 oz mild goat cheese - cut into 1/4” slices
  • 1/2 cup grated Parmesan
  • 1/2 cup pesto

  1. In large nonstick frying pan heat 2 1/2 Tbsp olive oil over moderately high heat. Season the eggplant with salt. Fry in single layer 5 min per side until golden. Remove from pan and repeat until all the slices have been browned.
  2. Heat the oven to 425 deg. Nonstick spray a 14“ pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14” round or 9“x13” rectangle.
  3. Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 8 min.
  4. 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 11 min.

Serves: 4      Total cook time: 40 min.
Source: foodandwine.com

recipe/eggplantpestoandgoatcheesepizza.txt · Last modified: 2016/01/08 23:57 by rob