Best 2 Eggplant Aubergine Mushroom Feta Pesto Pizza Recipes

When it comes to mouthwatering and delectable vegetarian pizzas, the "eggplant aubergine mushroom feta pesto pizza" stands out as a symphony of flavors that will tantalize your taste buds. This delightful recipe combines the earthy notes of eggplant, aubergine, and mushrooms with the tangy kick of feta cheese and the aromatic freshness of pesto. Whether you're a seasoned pizza enthusiast or a novice home cook, this article will guide you through the process of creating this culinary masterpiece, ensuring a perfectly balanced and flavorful pizza that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA

Eggplant (Aubergine) Mushroom Feta Pesto Pizza image

Make and share this Eggplant (Aubergine) Mushroom Feta Pesto Pizza recipe from Food.com.

Provided by Julesong

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large thin prepared pizza crust (like Boboli)
1 teaspoon olive oil
3 tablespoons prepared pesto sauce
1 1/2 cups peeled and sliced eggplants, in pieces about 1/4 inch thick
2 cups thinly-sliced mushrooms
1 1/4 cups crumbled feta cheese
salt & freshly ground black pepper, to taste
red pepper flakes, for garnish (optional)

Steps:

Place the oven rack on the middle rung; preheat oven to 450 degrees F.
If your pizza crust is unbaked, pre-bake it for 5 minutes.
Combine the olive oil and pesto, then spread crust with the mixture.
Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
Season the pizza with salt and freshly ground pepper, to taste.
Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

EGGPLANT (AUBERGINE) AND MUSHROOM PIZZA

Eggplant (Aubergine) and Mushroom Pizza image

Prep time is soaking and roasting time for eggplant, as well as the average rising time for pizza crust.

Provided by spatchcock

Categories Grains

Time 1h53m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 eggplants, cut 1/8 inch slices
2 teaspoons salt
1 pizza dough
6 -7 tablespoons tomato sauce
5 tablespoons more if desired part-skim mozzarella cheese, grated
1 -1 1/2 cup mushroom, sliced
4 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
fresh ground pepper

Steps:

Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
Rinse and pat dry.
Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
Let cool.
Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
Season with salt and pepper.
Follow baking directions for pizza dough.

Nutrition Facts : Calories 57.8, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.6, Sodium 697, Carbohydrate 8.5, Fiber 4.5, Sugar 3.5, Protein 3.8

Tips:

When choosing an eggplant, look for one that is firm and has smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
To prevent the eggplant from absorbing too much oil, slice it thinly and sprinkle it with salt before cooking. This will help to draw out the moisture.
If you don't have a pizza stone, you can bake the pizza on a baking sheet. Just make sure to preheat the baking sheet before adding the pizza.
To make the pesto, use fresh basil leaves. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
If you don't have feta cheese, you can use another type of cheese, such as mozzarella or cheddar.

Conclusion:

Eggplant Aubergine Mushroom Feta Pesto Pizza is a delicious and easy-to-make meal that can be enjoyed by people of all ages. The combination of flavors and textures in this pizza is simply irresistible. The eggplant is soft and tender, the mushrooms are earthy and flavorful, the feta cheese is salty and tangy, and the pesto adds a bright and herbaceous flavor. This pizza is perfect for a quick lunch or dinner, and it's also a great way to use up leftover vegetables. So next time you're looking for a tasty and satisfying meal, give this Eggplant Aubergine Mushroom Feta Pesto Pizza a try. You won't be disappointed!

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