PESTO PIZZA WITH AUBERGINE & GOAT'S CHEESE

Pesto pizza with aubergine & goat's cheese image

A vegetarian pizza with green basil sauce and creamy cheese that can be made in the oven or on a barbecue

Provided by Jennifer Joyce

Time 25m

Yield Makes 2 pizzas (serves 4)

Number Of Ingredients 8

Ingredients

½ quantity pizza dough (see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls
1 small aubergine , thinly sliced lengthways
1 medium red onion , thickly sliced
2 tbsp extra virgin olive oil
4 tbsp fresh pesto (shop-bought or homemade)
75g firm goat's cheese
chilli flakes (optional)
basil leaves , to serve

Steps:

Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.
Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat's cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.

Nutrition Facts : Calories 431 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium