Eggplant Aubergine Mushroom Feta Pesto Pizza Recipes

EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA

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

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.