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Pizza with eggplant and zucchini, fresh pesto and pine nuts

4 servings

50 minutes

This Italian pizza with eggplants and zucchini, fresh pesto and pine nuts is a true celebration of flavors and textures. Its base is a thin, golden-crisp dough that serves as the perfect backdrop for juicy vegetables lightly grilled. The delicate aroma of basil unfolds in the fresh pesto, complemented by the rich flavor of parmesan and the nutty note of pine nuts. Every detail of this dish is thoughtfully crafted to perfection: from the light garlic spiciness to refreshing mint leaves. This pizza is an ode to Italian culinary art, a harmony of simple yet refined ingredients, perfectly suited for both family dinners and festive tables. Served hot, it tempts with aromas and awakens the appetite.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
914.2
kcal
20.9g
grams
54.6g
grams
84.6g
grams
Ingredients
4servings
Pine nuts
60 
g
Olive oil
0.8 
glass
Basil
1 
bunch
Garlic
4 
clove
Grated Parmesan cheese
50 
g
Eggplants
500 
g
Pizza dough
500 
g
Fresh mint
 
to taste
Salt
 
to taste
Zucchini
1 
pc
Green basil
 
to taste
Tomato paste
100 
g
Cooking steps

  • 1

    For pesto, crush a clove of garlic in a mortar. Add 50 grams of nuts and crush everything well again. Then add chopped basil, 0.5 cup of olive oil, and parmesan. Grind everything to a homogeneous mass.

    Required ingredients:
    1. Garlic: 4 cloves
    2. Pine nuts: 60 g
    3. Basil: 1 bunch
    4. Olive oil: 0.8 glass
    5. Grated Parmesan cheese: 50 g

  • 2

    Preheat the grill. Wash the eggplants and zucchini and slice them thinly. Brush both sides with olive oil and lightly sprinkle with salt. Place on the grill and cook for about 4 minutes on each side until golden brown. Transfer to a plate.

    Required ingredients:
    1. Eggplants: 500 g
    2. Zucchini: 1 piece
    3. Olive oil: 0.8 glass
    4. Salt:  to taste

  • 3

    Preheat the oven to 210 degrees.

  • 4

    Roll out the dough and place it on a baking sheet. Prick it with a fork in several places and brush with olive oil and tomato paste. Bake for about 15 minutes until golden.

    Required ingredients:
    1. Pizza dough: 500 g
    2. Olive oil: 0.8 glass
    3. Tomato paste: 100 g

  • 5

    Remove from the oven and spread pesto. Then layer the eggplants and zucchini, and sprinkle with finely chopped garlic and nuts. Return to the oven for another 5 minutes. Cut into segments and garnish with mint or basil leaves. Serve immediately.

    Required ingredients:
    1. Green basil:  to taste
    2. Eggplants: 500 g
    3. Zucchini: 1 piece
    4. Garlic: 4 cloves
    5. Pine nuts: 60 g
    6. Fresh mint:  to taste

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