Pesto and Roasted Eggplant Pizza

Author: Canadian Living

  • Portion size 8 servings


  • 1 eggplant (about 8 oz/250 g)
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cups prepared pesto sauce
  • 1 unbaked 12-inch pizza base
  • 1 1/2 cup shredded fontina cheese
  • 1 1/2 cup shredded mozzarella cheese
  • 1/2 cup diced plum tomato


Preheat oven to 425°F (220°C).

Cut eggplant into 1/2-inch (1 cm) thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons (10 mL) of the oil; arrange eggplant in single layer on top. Brush with 1 tablespoon (15 mL) more of the oil; sprinkle with salt and pepper. Roast, turning halfway through, for about 30 minutes or until dark and tender. Raise oven temperature to 500°F (260°C).

Spread 1/2 cup (125 mL) of the pesto over pizza base; sprinkle with Fontina cheese. Arrange eggplant over top, then tomatoes. Combine remaining oil and pesto; drizzle over tomatoes.

Bake in bottom third of oven for 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.

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Pesto and Roasted Eggplant Pizza