Aubergine and Basil Pesto Pizza

This Aubergine and Basil Pesto Pizza features roasted aubergine with vibrant pesto on a crisp base. Perfect for a healthy dinner, it’s a simple recipe that blends fresh, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This pizza is a nutritious, delicious dinner option that transforms roasted aubergine with vibrant basil pesto on a crisp base into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with vitamins, healthy fats, and taste. Versatile—serve with salad or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Roast Aubergine Well: Enhances flavor and texture.
• Use Fresh Pesto: Adds better aroma and richness.
• Preheat Oven: Ensures a crispy base.
• Check Doneness: Crust should be golden and aubergine tender.
• Avoid Overloading: Leaves room for even cooking.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Add more cheese if too light.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Parchment Paper: Prevents sticking.

Yield: 4 servings

Aubergine and Basil Pesto Pizza

Print

Aubergine basil pesto pizza, healthy dinner treat.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• ¼ tsp black pepper
• ½ cup basil pesto
• ½ tsp salt
• 1 clove garlic, minced
• 1 cup reduced-fat shredded mozzarella cheese
• 1 lb whole wheat pizza dough
• 1 medium aubergine
• 1 medium tomato
• 1 tbsp olive oil
• 2 tbsp chopped fresh basil leaves

Instructions

1. Preheat Oven: Set your oven to 425°F (220°C) and place a baking sheet inside to heat.
2. Prepare Aubergine: Slice aubergine into rounds, toss with olive oil, garlic, salt, and black pepper.
3. Roast Aubergine: Spread aubergine slices on the hot baking sheet and roast for 10 minutes until tender.
4. Roll Dough: On a parchment-lined surface, roll out pizza dough into a circle.
5. Spread Pesto: Transfer dough to the baking sheet and spread basil pesto evenly over the base.
6. Add Toppings: Layer roasted aubergine and sliced tomato over the pesto.
7. Sprinkle Cheese: Top with shredded mozzarella cheese.
8. Bake the Pizza: Bake for 15-20 minutes until the crust is golden and cheese is melted.
9. Prepare Garnish: Rinse and chop fresh basil leaves.
10. Serve and Enjoy: Let rest for 5 minutes, then garnish with basil and serve warm, savoring this flavorful delight!

Notes

• Roast aubergine well for texture; use fresh pesto for aroma.
• Preheat oven for crispy base; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 675Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 14mgSodium 658mgCarbohydrates 99gFiber 19gSugar 8gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Whole Wheat Pizza Dough (1 lb): For heartiness.
• Aubergine (1 medium): Sliced, for nutrition.
• Basil Pesto (½ cup): Homemade or store-bought, for richness.
• Mozzarella Cheese (1 cup): Reduced-fat, shredded, for topping.
• Tomato (1 medium): Sliced, for freshness.
• Olive Oil (1 tbsp): For roasting.
• Garlic (1 clove): Minced, for depth.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Basil Leaves (2 tbsp): Fresh, chopped, for garnish.

Variations and Substitutions

• Dough Swap: Use cauliflower crust or omit.
• Aubergine Swap: Use courgette or omit.
• Pesto Swap: Use sun-dried tomato pesto or omit.
• Cheese Swap: Use feta or omit.
• Tomato Swap: Use cherry tomatoes or omit.
• Oil Swap: Use avocado oil or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Salt Swap: Use sea salt or omit.
• Pepper Swap: Use red pepper flakes or omit.
• Herb Swap: Use parsley or omit basil.

Storage Options

• Refrigerator: Store in an airtight container for up to 2 days; reheat in oven.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm at 375°F for 10-15 minutes.

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