Pesto pizza with aubergine & goat’s cheese

1 of 5-a-day 10-30 minutes 2 servings 600 kcal or less fibre mains pesto pizza pizza on the barbecue summer vegetarian pizza

N/A

Makes 2 pizzas (serves 4)

Source

Ingredients

½ quantity pizza dough (see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls

1 small aubergine , thinly sliced lengthways

1 medium red onion , thickly sliced

2 tbsp extra virgin olive oil

4 tbsp fresh pesto (shop-bought or homemade)

75g firm goat's cheese

chilli flakes (optional)

basil leaves , to serve

Method

Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.

Toss the vegetables in the oil and season well. Grill on your barbecue or griddle pan, about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside. Cook one side of the pizzas.

Spread the pesto onto the cooked side of the pizzas. Add the aubergine, onion and goat’s cheese, broken into chunks, plus chilli flakes if you like it spicy. Grill, covered, until the cheese is melted. Serve with the basil leaves sprinkled over.