Pizza dough
A simple and versatile Italian-style pizza dough that can be chilled or frozen, then shaped and cooked by oven or barbecue
Pesto pizza with aubergine & goat’s cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 pizzas (serves 4)
Skip to ingredients
- ½ quantity pizza dough(see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls
- 1 small auberginethinly sliced lengthways
- 1 medium red onionthickly sliced
- 2 tbsp extra virgin olive oil
- 4 tbsp fresh pesto(shop-bought or homemade)
- 75g firm goat's cheese
- chilli flakes(optional)
- basil leavesto serve
Nutrition: per serving
- kcal431
- fat20g
- saturates6g
- carbs52g
- sugars5g
- fibre6g
- protein12g
- salt1.3g
Method
step 1
Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
step 2
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.
step 3
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.
