Eggplant, Pesto and Goat Cheese Pizza

I’ve been craving pizza lately, but my stomach doesn’t play nicely with loads of mozzarella cheese. I have not lost all hope! Goat cheese is somehow much more digestible than cheese from cows milk AND it just happens to be one of my favorite cheeses.  This pizza was soooo yummy! Layers of pesto, fresh tomatoes, fried eggplant and melty goat cheese.

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I found this super simple quinoa pizza crust recipe from Oatmeal with a Fork. I’m pretty sure most of you  have these ingredients in your pantry already (quinoa, baking soda and salt).
I halved the recipe to make it a pizza for one.
Click here for the Thin and Rustic Quinoa Pizza Crust recipe AND video demo.

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Blend and pour.

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Spread and bake.
Result: a very thin crispy crust that honestly tastes like a normal pizza crust.

Now for the best part…

Preheat oven to 425 degrees.

Pizza toppings:
Arugula Pesto
Roma tomato, thinly sliced
Eggplant, thinly sliced and fried
Goat cheese

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To fry the eggplant:
Heat 2T olive oil in a pan on medium-high heat. Slice the eggplant into very thin discs and sprinkle with salt. Place the discs in the hot oil and fry on both sides until browned.

To assemble the pizza:
1. Spread the pesto on the baked pizza crust. Don’t be stingy!.
2. Top with tomatoes.

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3. Layer the fried eggplant over the tomatoes. Then generously sprinkle the goat cheese on top.

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4. Bake in the oven for 5 mins or so or until cheese is warm and melty. I broiled it for a minute at the end.

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The perfect bite:

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2 thoughts on “Eggplant, Pesto and Goat Cheese Pizza

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