Aubergine And Pesto Pizza

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Aubergine And Pesto Pizza

 

1 oz. fresh basil leaves

1 small garlic clove, peeled

1 oz. parmesan cheese, freshly grated

1 tbsp. toasted pine nuts

extra virgin olive oil

2 small aubergines, cut into 1/4in slices

2 basic pizza forms a mix or homemade doughs, stretched

salt

freshly ground black pepper

 

Preheat a griddle pan. To make the pesto, place the

basil, garlic, Parmesan and pine nuts in a food

processor or mini blender and blend until finely

chopped, then pour in enough of the oil to make a

smooth puree, you'll probably need about five

tablespoons in total. Season to taste.

Brush each one of the aubergine slices with a little

of the oil and chargrill in batches for 4 to 5 minutes,

turning once until just tender. Place in a

non-metallic dish and leave to cool a little, then add

four tablespoons of the pesto. Turn to coat and leave

to marinate for 1 to 2 hours or overnight is best in the

fridge.

Place the pizza stone or tile if you have one on the

bottom of the oven and heat to maximum for 1 hour.

Spread the pizza doughs with some of the remaining

pesto and arrange the aubergines on top in an

overlapping layer. Place the pizzas in the oven, one

at a time for 8 to 10 minutes or until the rims are

golden brown. Remove from the oven and brush with any

remaining pesto. Serve at once. 2 8 inch pizzas.

 

 

 

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