Ingredients for Eggplant Aubergine Mushroom Feta Pesto Pizza
- Prepared Pizza Crust
- 2 tablespoons olive oil
- Pesto Sauce
- Eggplants
- 1 cup sliced mushrooms
- 1/2 cup crumbled feta cheese
- Salt & Freshly Ground Black Pepper
- Red Pepper Flakes
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How to Make Eggplant Aubergine Mushroom Feta Pesto Pizza
- Preheat oven to 450°F (232°C). Place oven rack in the middle position.
- If using an unbaked pizza crust, pre-bake for 5-7 minutes on a pizza stone or baking sheet.
- In a small bowl, whisk together 2 tablespoons olive oil and 1/4 cup pesto.
- Spread the pesto mixture evenly over the pre-baked pizza crust.
- Evenly distribute 1 cup sliced eggplant and 1 cup sliced mushrooms over the pesto.
- Crumble 1/2 cup feta cheese over the eggplant and mushrooms.
- Season generously with salt and freshly ground black pepper.
- Bake for 15-20 minutes, or until the eggplant is tender, the crust is golden brown, and the feta is softened and slightly browned. Keep an eye on it to prevent burning.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
35g
Carbs
1g
