Easiest Way to Cook Delicious eggplant pesto pizza - sydneypang

eggplant pesto pizza. Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizz. This eggplant pizza, topped with the most delicious and vibrant green pistachio and arugula pesto, fried garlic, marinated lemony eggplant and thinly sliced red chillies, is undeniably spring-like.

I loved the eggplant so much I thought the pesto and cheese overpowered it. With this Ricotta Pesto Eggplant Pizza recipe, you can enjoy a healthy version of your favorite food whenever the craving calls—which, if you're anything like us, is very often! Arrange the eggplant slices on the pizza crust. You can cook eggplant pesto pizza using 17 ingredients and 23 steps. Here is how you cook that.

Ingredients of eggplant pesto pizza

1. Prepare of Dough.
2. Prepare 1 1/4 tsp of dry yeast.
3. Prepare 3/4 cup of warm water.
4. You need 2 cup of flour.
5. It's 1/2 tsp of salt.
6. You need 2 tbsp of olive oil.
7. Prepare 1/4 tsp of sugar.
8. You need of Pesto.
9. You need 1 bunch of basil.
10. Prepare 2 clove of garlic.
11. Prepare 1 tbsp of olive oil.
12. You need 1 dash of salt.
13. Prepare 1/3 cup of cashews.
14. It's of Toppings.
15. You need 1 1/2 cup of mozzarella / cheese of your choice.
16. You need 16 slice of eggplanet.
17. You need 2 tbsp of sour cream.

Sprinkle the garlic and pepper over the top. Eggplant is fried, covered in fresh pesto, and broiled in this recipe inspired by a trip to a famous Arrange the eggplant halves in a broiler pan with the skin sides down. Chefs, this summer veggie pizza is about as gourmet as it gets. Spread pesto evenly over prepared dough, leaving a ½-inch border.

eggplant pesto pizza step by step

1. mix yeast water and sugar.
2. in a large bowl, mix salt and flour.
3. create a small hole.
4. pour liquid into the hole.
5. mix with fork until starting to form dough.
6. move to clean surface, knead until united and smooth.
7. if too sticky add flour.
8. knead dough into a ball and cover with olive oil.
9. place in bowl, cover and let rise for at least an hour.
10. preheat oven to 250C.
11. place baking brick at the bottom of the oven.
12. for pesto: crush all ingredients with hand blender.
13. back to dough: knead dough after it raised on a clean surface.
14. divide dough into 4.
15. create a ball out of each piece of dough.
16. roll out into a circle.
17. take the baking brick out of the oven and place on it the rolled out dough.
18. combine pesto with sour cream and spread on dough.
19. place eggplant and some shredded cheese.
20. lower oven to 200C.
21. return pizza into the oven.
22. bake until crust is slightly brown.
23. repeat with remaining dough and toppings.

Arrange tomato slices over entire pizza. Top pizza with eggplant, red pepper and olives. Roasted Eggplant, Pistachio Pesto, Goat-Cheese Pizza (Gluten-Free) Baked, crumb-coated slices of eggplant provide the "crust" for my unusual but yummy pizzas. Smother them with mozzarella cheese, veggies, sausage or any other toppings you like.