1 pizza base, or pizza dough portion
1 small eggplant, thinly sliced lengthways
1 medium red onion, thickly sliced
1 ½ tbsp extra virgin olive oil
3 tbsp fresh pesto (shop-bought or homemade)
75 g firm goat's cheese
Chilli flakes (optional)
Basil leaves, to serve
- If baking pizza base by scratch, prepare dough for baking.
- Toss the vegetables in the oil and season well. Grill on your barbecue or chargrill pan, about 5 mins each side, until black lines appear and the eggplant is soft. Remove and set aside. Cook one side of the pizzas.
- Spread the pesto onto the cooked side of the pizzas. Add the eggplant, 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.