Eggplant, Pesto, and Goat-Cheese Pizza
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Food & Wine
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1. Ingredients
- 7 1/2 tablespoons olive oil, or more if needed
- 1 (1 1/2 pound) eggplant, cut into 1/4-inch thick slices
- 3/4 teaspoon salt
- 1 pound store-bought or homemade pizza dough
- 3 cloves garlic, 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
- 1/2 cup store-bought or homemade pesto
Nutrition Info
Per Serving
- Calories: 468 kcal
- Carbohydrates: 34 g
- Dietary Fiber: 3 g
- Fat: 30 g
- Protein: 15 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat the oven to 450 degrees F. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
- Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
- Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. 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 15 minutes.
Yield: 8 servings
3. Still Hungry?
Tangy goat cheese, sharp Parmesan, tender sauteed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.
Notes:
Pizza Dough: Most supermarkets carry pizza dough; look for it in the refrigerator section. Another possibility is to ask for it at your favorite pizza restaurant. Many places are willing to sell it by the pound.
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Most Helpful Reviews
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Took a while - but final results were tasty!
dremble - February 12, 2007 03:06:45 PM PSTFollowed the directions as best as possible - frying the eggplant takes quite a while so be prepared for that. It says it can be done in about three batches but a normal sized egplant sliced 1/4 inch thin took about twice as many batches in my biggest fry pan. Though you may think you have too much eggplant it does shrink down to about 1/2 of the size when fried. Layed out on the pizza crust I found I had just enough, but it took about 1 and 1/2 hours frying time to complete.
The one thing I might add to this recipe to improve it might be a thin level of pizza sauce under the eggplant to give it a bit more body and keep the eggplant from shifting around when presenting each slice.
This recipe has a good mix of ingredients and each ingredient stands out on its own enough while mingling together wonderfully - loved the mix of eggplant, goatcheese (I used crumbled), pesto and garlic - though no one in my household may allow me to be speaking near them for a few days...24 of 24 found this review helpful.
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Not Pizza?
elmo4466 - February 19, 2007 02:56:31 PM PSTsorry dude, try a trip to the medateranean regions of Italy , you will find that they have been using eggplant and goat/sheep/buffalo cheese as a staple for their pizzas, pastas, meat fish& and potatoe dishes for ever!
through out most of Italy's regions there are extreme variations of pizza dough, pizza toppings, and cheeses , veggies and meats that are used. not only on pizza but in calzones ( which happens to favor egg plant and goat cheeses in the southern regions.
eggplant, tomatoe,zuchinni, spinach, red onion,mushroom and peppers are the most favored veggies to top pizza in the southern regions, why? because the soil is acidic and rich and these particular veggies grow year round. as for the goat cheese, most regions of italy use goat and sheep product to make some of the best cheese and curds you will ever eat. buffalo ( mozzerella) is still number one, but the sheep and goat cheese are in abundance and consumed on and in just about everything that calls for cheese.
take a trip abroad and learn some things.15 of 25 found this review helpful.
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Is too pizza!
scottysgirl111 - February 26, 2007 03:23:53 PM PSTAgreed elmo! By the way if you eat at some good restaurants you will find that they do indeed put ingredients such as this on pizza in the US as well!
9 of 14 found this review helpful.
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sinking through the sand??????
megan - April 16, 2007 11:53:19 AM PSTare you on crack??? this is a recipe for a tasty treat - that's it!!! get a life and stop reading politics and social issues into a RECIPE!!!!! If you don't want to eat it, don't!!!
9 of 15 found this review helpful.
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Tasty!
galile096 - June 18, 2007 02:09:26 PM PSTThis was a great dinner - a good vegetarian option too! Does take a bit of time to make, but it wasn't too bad.
camjohnson777 - not sure what you plugged in for numbers at calorieking.com, but 6 oz. of goat cheese (available in most grocery stores) gets you about 60 grams of fat divided between 8 slices. The cheese contributes about 7.5 grams of fat per slice.
Not so bad when you look at some of the other pizzas out there...3 of 4 found this review helpful.
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