Best Pesto Pizza With Aubergine Goats Cheese Recipes

THREE-CHEESE PESTO PIZZA

Three-Cheese Pesto Pizza image

We love the bold flavor of this pizza that's a bit different from the traditional. The pesto, cheese and olive topping makes a delicious statement. Serve it as a main dish, or as a fun appetizer cut in smaller pieces. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1 prebaked 12-inch thin pizza crust
1/2 cup prepared pesto sauce
1/2 cup chopped ripe olives
1 cup crumbled feta cheese
1 cup shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
2 plum tomatoes, thinly sliced

Steps:

In a small skillet, saute onion and red pepper in oil until tender. Place crust on an ungreased 12-in. pizza pan; spread with pesto. Top with onion mixture, olives, cheeses and tomatoes. , Bake at 400° until cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 422 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 1131mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

GOAT CHEESE ARUGULA PIZZA - NO RED SAUCE!

Goat Cheese Arugula Pizza - No Red Sauce! image

This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!

Provided by collmarie

Categories World Cuisine Recipes European Italian

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

1 unbaked pizza crust
6 tablespoons prepared pesto sauce
3 roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil

Steps:

Preheat oven according to pizza package instructions.
Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

Nutrition Facts : Calories 266.4 calories, Carbohydrate 19.6 g, Cholesterol 26.2 mg, Fat 15.7 g, Fiber 1.1 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 474.9 mg, Sugar 3.3 g

EGGPLANT, PESTO, AND GOAT-CHEESE PIZZA

Eggplant, Pesto, and Goat-Cheese Pizza image

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.

Provided by Chef kittiekitsch

Categories < 60 Mins

Time 38m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 463.7, Fat 41.8, SaturatedFat 14.5, Cholesterol 44.6, Sodium 849.4, Carbohydrate 9, Fiber 4, Sugar 3.9, Protein 15.3

GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE

Goat Cheese, Pear, and Bacon Pizza with Pesto Sauce image

I made this pizza for my family and it was a huge success!

Provided by Oranginaghb

Categories World Cuisine Recipes European Italian

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

5 slices bacon, or more to taste, cut into bite-size pieces
½ Bosc pear, sliced
2 tablespoons basil pesto
1 12-inch pre-baked packaged pizza crust
1 cup shredded mozzarella cheese, divided
¼ cup crumbled goat cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 11.4 g, Cholesterol 21.9 mg, Fat 8.8 g, Fiber 0.8 g, Protein 9.7 g, SaturatedFat 4 g, Sodium 376.2 mg, Sugar 1.6 g