Vegetarian Eggplant Naan Pizza With Cilantro Jalapeno Pesto
Today's recipe features a vibrant and flavorful twist on a classic favorite - Pesto Eggplant Naan Pizzas. With a zesty cilantro pesto as the base, these pizzas are topped with tender roasted eggplant slices, spicy jalapeno, and melted fresh mozzarella. A quick broil gives the eggplant a beautiful char before assembling on whole wheat naan bread and baking to perfection. These pizzas are bursting with bold and delicious flavors that will surely impress your taste buds!
— Constant Cookbook
Ingredients
- The pesto:
- 1 cup chopped cilantro
- 1 large garlic clove, minced
- 1 tbsp minced seeded jalapeno pepper
- 2 tsp fresh lime juice
- Pinch of salt
- Pinch of pepper
- 1/4 cup extra-virgin olive oil
- The pizza:
- 1 medium eggplant, cut into 1/3-inch slices
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 pieces naan (whole wheat or regular, store-bought or homemade)
- 1/4 tsp red chile flakes
- 2 oz. fresh mozzarella, thinly sliced
Instructions
- The Pesto:
- In the bowl of a food processor or a blender, combine cilantro, garlic, jalapeno, lime juice, salt and pepper. Pulse to roughly chop. With the motor running, slowly pour in the olive oil. Blend until smooth.
- The Ppizza:
- Preheat the broiler. Set the rack 2 to 3 inches from the heat source.
- Lay the eggplant pieces on a baking sheet lined with foil. Brush both sides of eggplant with olive oil and season with salt and pepper.
- Place eggplant under the broiler and cook until golden brown, 2 to 3 minutes per side. Watch it carefully so it doesn't burn! Let cool on baking sheet for about 5 minutes.
- Lower the oven rack to the middle setting and turn the oven to 425 degrees F. Place the naan pieces on an ungreased baking sheet.
- Divide the pesto between the pieces of naan and spread evenly. Top with eggplant, overlapping the pieces slightly. Sprinkle with dried red chile flakes and top with mozzarella.
- Place the pizzas in the oven and cook until cheese is melted and naan are starting to brown, 8 to 10 minutes. Remove from the oven and let rest for about 5 minutes. Cut into strips and serve.
Yield
Serves 2 to 4
Nutrition
- Serving Size: 0.5 Pizza
- Calories: 413 kcal
- Carbohydrate Content: 38 g
- Protein Content: 9 g
- Fat Content: 25 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 16 mg
- Sodium Content: 810 mg
- Fiber Content: 5 g
- Sugar Content: 6 g
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