Chef kittiekitsch's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Heat the oven to 450 degrees F.
- 2In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
- 3Season the eggplant with the salt.
- 4Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
- 5Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
- 6Meanwhile, oil a 14-inch pizza pan or large baking sheet.
- 7Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
- 8Arrange the eggplant slices on the pizza crust.
- 9Sprinkle the garlic and pepper over the top.
- 10Bake for 12 minutes.
- 11Put the slices of goat cheese on the pizza.
- 12Sprinkle with the Parmesan, and then dot with the pesto.
- 13Bake until the cheese begins to turn golden, about 15 minutes.
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Nutritional Facts for Eggplant, Pesto, and Goat-Cheese Pizza
Serving Size: 1 (98 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 463.6
- Calories from Fat 376
- Total Fat 41.8 g
- Saturated Fat 14.4 g
- Cholesterol 44.5 mg
- Sodium 849.4 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 3.9 g
- Sugars 3.8 g
- Protein 15.3 g
The following items or measurements are not included: