Eggplant (Aubergine) Mushroom Feta Pesto Pizza

"This is my favorite pizza, as I order it at the Hopvine in Seattle. Yum!"
 
Download
photo by Julesong photo by Julesong
photo by Julesong
Ready In:
30mins
Ingredients:
8
Serves:
4-6
Advertisement

ingredients

  • 1 large thin prepared pizza crust (like Boboli)
  • 1 teaspoon olive oil
  • 3 tablespoons prepared pesto sauce
  • 1 12 cups peeled and sliced eggplants, in pieces about 1/4 inch thick
  • 2 cups thinly-sliced mushrooms
  • 1 14 cups crumbled feta cheese
  • salt & freshly ground black pepper, to taste
  • red pepper flakes, for garnish (optional)
Advertisement

directions

  • Place the oven rack on the middle rung; preheat oven to 450 degrees F.
  • If your pizza crust is unbaked, pre-bake it for 5 minutes.
  • Combine the olive oil and pesto, then spread crust with the mixture.
  • Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
  • Season the pizza with salt and freshly ground pepper, to taste.
  • Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
  • Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I used Julesong's eggplant marinade recipe as she recommended to make this pizza (with home made dough from a different eggplant recipe). I doubled the eggplant recipe and didn't include any mushrooms. I also used homemade pesto (two heaping ice cube's worth, then added Parmesan and stirred it in, if you use that freezer storage method). It is a very good marinade that produces a strong balsamic flavored eggplant--yet you can still taste the rosemary, etc. I skinned my eggplants and then ran them through the quisinart. It was a very good pizza, just not five stars 'cause to me it was very strong and so has limited appeal. Thanks for the great recipe!
     
  2. HAD a craving today! This recipe came my way! LOVE combination of eggplant, mushrooms, feta too! Came our perfect like posted TRUE! Used two tortillas Ol El Paso, as had on hand for me! This IS a great recipe! Next time will definate marinate eggplant, maybe carmalize mushrooms, red onions, capsium too, Perhaps add an artichoke or two! Need to bake tortillas for 30 minutes, true! Covered with al foil so did over burn too! YUMBERINI! Solved craving today! Thanks for the recipe made the Julesong way!
     
Advertisement

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes