Pizza with Eggplant and Zucchini, Fresh Pesto, and Pine Nuts
Pasta and Pizza • Italian
Description
Pizza with Eggplant and Zucchini, Fresh Pesto, and Pine Nuts
Ingredients
- Pistachios 0 oz
- Olive Oil ¾ cup
- Basil 1 bunch
- Garlic 4 cloves
- Grated Pecorino Pepato Cheese 0 oz
- Eggplants 20 oz
- Pizza Flour 20 oz
- Fresh Mint to taste
- Salt to taste
- Courgette 1 piece
- Fresh basil leaves to taste
- Passata Tomato Sauce 5 oz
Step-by-Step Guide
Step 1
For the pesto, crush the garlic clove in a mortar. Add 50 grams of nuts and crush everything well again. Then add the chopped basil, 0.5 cups of olive oil, and Parmesan. Crush everything until smooth.
Step 2
Preheat the grill. Wash the eggplants and zucchini and cut them into thin slices. Brush both sides with olive oil and lightly sprinkle with salt. Place on the grill and cook for about 4 minutes on each side until golden brown. Transfer to a plate.
Step 3
Preheat the oven to 410°F.
Step 4
Roll out the dough and place it on a baking sheet. Poke it with a fork in several places and brush with olive oil and tomato paste. Bake for about 15 minutes until golden brown.
Step 5
Remove from the oven and spread the pesto. Next, layer the eggplants and zucchini, and sprinkle with finely chopped garlic and nuts. Return to the oven for another 5 minutes. Cut into segments and garnish with mint or basil leaves. Serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!