- Special Pricing
Tangy goat cheese, sharp Parmesan, tender sautéed 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.
WINE RECOMMENDATION: Sauvignon blanc is a remarkably versatile wine, and it's particularly delicious with goat cheese and basil. Once again, northeastern Italy is the place to look for these fresh, bracing wines.
- 7 1/2 tablespoons olive oil, divided, or more as needed
- One 1 1/2 to 2 pound eggplant, cut into 1/4 inch 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 cheese
- 1/2 cup store-bought or homemade pesto
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 dough. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Remove pizza from oven and add the slices of goat cheese, sprinkle with the Parmesan and dot with the pesto. Continue baking until the cheese begins to turn golden, about 15 minutes.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
461 calories; 30g total fat; 26mg cholesterol; 867mg sodium; 34g carbohydrates; 3g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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