Pizza with Eggplant and Zucchini, Fresh Pesto, and Pine Nuts

Pasta and Pizza | Italian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Pizza with Eggplant and Zucchini, Fresh Pesto, and Pine Nuts

Ingredients

Pistachios - 2.1 oz
Olive Oil - ¾ cup
Basil - 1 bunch
Garlic - 4 cloves
Grated Pecorino Pepato Cheese - 1.8 oz
Eggplants - 17.6 oz
Pizza Flour - 17.6 oz
Fresh Mint - to taste
Salt - to taste
Courgette - 1 piece
Fresh basil leaves - to taste
Passata Tomato Sauce - 3.5 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.