Eggplant Pesto and Goat Cheese Pizza
Elevate your pizza night with this Eggplant Pesto and Goat Cheese Pizza—a gourmet twist that balances rich, earthy flavors with creamy and tangy goodness. Perfectly roasted eggplant slices, delicately seasoned and golden, are paired with vibrant pesto sauce, tangy goat cheese crumbles, and melty mozzarella atop a crispy, golden crust. Sweet bursts of roasted cherry tomatoes add a fresh pop, while torn basil leaves bring a fragrant, herbaceous finish. This unique pizza comes together in under 45 minutes, making it a delightful option for a quick yet sophisticated dinner. Whether you're hosting a casual gathering or simply craving pizza with a refined flair, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 ball (approximately 12 oz) Pizza dough
- 1 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Pesto sauce
- 4 ounces Goat cheese
- 1 cup (shredded) Mozzarella cheese
- 0.5 cup (halved) Cherry tomatoes
- 0.25 cup (fresh, torn) Basil leaves
- 1 tablespoon (for dusting) Cornmeal
Instructions
Preheat your oven to 450°F (232°C) and place a pizza stone or baking sheet inside to heat up.
Slice the eggplant into 1/4-inch thick rounds. Lay the slices on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast in the oven for 10-12 minutes, flipping halfway through, until tender and slightly golden. Set aside.
Lightly flour a clean surface and roll out the pizza dough into a 12-inch circle. Dust a pizza peel or the back of a baking sheet with cornmeal and transfer the rolled-out dough onto it.
Spread the pesto sauce evenly over the pizza dough, leaving a small border around the edges for the crust.
Distribute the shredded mozzarella cheese across the pizza, followed by the roasted eggplant slices.
Crumble the goat cheese over the top and scatter the halved cherry tomatoes evenly.
Brush the edges of the pizza crust with the remaining 1 tablespoon of olive oil for a golden finish.
Carefully slide the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and crispy and the cheese is bubbling.
Remove the pizza from the oven and let it cool for 2-3 minutes. Sprinkle fresh basil leaves over the top before slicing and serving.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3329 mg | 145% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 12.8 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 571 mg | 44% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
