Eggplant Aubergine Mushroom Feta Pesto Pizza

Indulge in the vibrant flavors of this Eggplant Aubergine Mushroom Feta Pesto Pizza, a perfect fusion of Mediterranean and gourmet flair. This recipe pairs a crisp pizza dough base with a rich pesto sauce, creating a flavorful canvas for sautéed eggplant and mushrooms enhanced with garlic and olive oil. Topped with creamy crumbled feta, gooey mozzarella, and a sprinkle of fresh basil, this pizza offers a delightful balance of textures and bold, savory notes. Ideal for weeknight dinners or casual gatherings, this recipe comes together in just 35 minutes, making it a quick yet elegant option. Whether you're a pizza enthusiast or looking to elevate your homemade pizza game, this vegetarian delight is sure to become a new favorite!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 ball (about 12-14 inches in diameter) Pizza dough
• 1 medium-sized Eggplant (aubergine)
• 1 cup Mushrooms
• 1 cup Feta cheese
• 0.5 cup Pesto sauce
• 1 cup Mozzarella cheese
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 0.25 cup Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat up.

Step 2

Slice the eggplant into thin rounds, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.

Step 3

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the eggplant slices until golden brown on both sides, about 3 minutes per side. Remove and set aside.

Step 4

In the same skillet, add the remaining olive oil and sauté the mushrooms with the minced garlic until softened and fragrant, about 5 minutes. Season with salt and pepper. Remove from heat.

Step 5

On a floured surface, roll out the pizza dough to your desired thickness and carefully transfer it onto a parchment paper sheet for easier handling.

Step 6

Spread the pesto sauce evenly over the pizza dough, leaving a small border around the edges.

Step 7

Sprinkle the shredded mozzarella cheese over the pesto base.

Step 8

Arrange the sautéed eggplant slices and mushrooms evenly across the pizza.

Step 9

Top with crumbled feta cheese, ensuring it's distributed evenly.

Step 10

Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

Step 11

Bake for 12-15 minutes or until the crust is golden brown, and the cheese is melted and bubbly.

Step 12

Remove the pizza from the oven and garnish with fresh basil leaves for a burst of flavor.

Step 13

Slice and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1293.0g)

Amount per serving	% Daily Value*
Calories	2776.9

Total Fat 173.3g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 20.0g
Cholesterol 227.4mg	0%
Sodium 8141.2mg	0%
Total Carbohydrate 209.3g	0%
Dietary Fiber 27.1g	0%
Total Sugars 18.2g
Protein 103.8g	0%

Vitamin D 47.2IU	0%
Calcium 1918.3mg	0%
Iron 16.1mg	0%
Potassium 2363.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 14.8%

Carbs: 29.8%