This was a very tasty pizza and lovely to have something a bit different from a tomato sauce base. I also loved the combination of the aubergine and goat's cheese which went really well together.
Pesto Pizza with Goat's Cheese and Aubergine (from Good Food Magazine July 2014)
(Serves 2)
1 small aubergine, thinly sliced lengthways
1 medium red onion, thickly sliced
cooking spray
4 tbsp fresh pesto (shop-bought or homemade)
75g firm goat's cheese
chilli flakes (optional)
Preheat the oven to 200C. Prepare the dough according to the packet instructions.
Spray the vegetables with cooking spray and season well. Heat a griddle pan and cook for about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside.
Roll out the pizza dough and spread the pesto onto one side. Top with the aubergine, onion and goat’s cheese, broken into chunks, plus chilli flakes if you like it spicy. Cook on a baking sheet or pizza stone, until the cheese is melted about 12-15 mins.
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