Pesto and Grilled Vegetable Pizza

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IMG_9456Not so sweet this weekend, but still as tasty as I homemade a “pesto and grilled vegetable pizza”. The eggplants, the thyme an the basil are from my garden. This is my first experience to grow eggplants in my garden and I’m extremely surprised by how tasty they are.

The pizza is perfect for Friday Fiesta (I’m not counting anymore…), always fun and charming hosting to the party.

Serves 10

Ingredients:

For the crust:

  • 350g of wheat flour
  • 1 teaspoon of sugar
  • 11g of dry instant yeast
  • A pinch of salt
  • 250ml of lukewarm water (less or more depending the quality of the flour)
  • 2 tablespoons of extra virgin olive oil

Procedure:

  1. In a large bowl add the flour, the yeast and the sugar.
  2. Start to sift with your fingers.
  3. Add the olive oil and continue to sift.
  4. Pour the water and the salt and knead until you assemble the dough (the dough is compact and firm).
  5. Cover with a kitchen towel and let the dough rise for 1 hour in a warm place.

For the topping:

  • 2  medium eggplants
  • 2 medium courgettes
  • 4 small tomatoes
  • 1 yellow onion
  • 3 tablespoons of extra virgin olive oil
  • A pinch of salt
  • Thyme

Procedure:

  1. In a large pan add 3 tablespoons of extra virgin olive oil and the sliced onion.
  2. Cook on a medium heat for 10/15 minutes until they become golden brown.
  3. Transfer the onions into a plate and set aside.
  4. In the same pan add a little of olive oil, the sliced courgettes, the sliced eggplants and the sliced tomatoes.
  5. Cook for 30 minutes, stir from time to time with a wooden spoon.
  6. Sprinkle with thyme and the salt.
  7. After 30 minutes or when the vegetables are tender, remove from the stove.
  8. Add on the top the onion and set aside.

For the pesto:

  • A small bunch of fresh basil leaves (100g)
  • 50g of grated Parmesan
  • 2 cloves of garlic
  • 2 tablespoon of pine nut
  • A pinch of salt
  • Extra virgin olive oil

Procedure:

  1. In a food processor or a mini chopper add the basil leaves, the grated Parmesan, the garlic and the pine nut.
  2. Mix all the ingredients together.
  3. Add slowly the olive oil to obtain a smooth mixture.

Final Procedure:

  1. Preheat the oven to 200C degrees.
  2. Dust a clean surface and flatten the dough with a rolling pin the size of your pizza pan (you can make 2 small pizzas or a large one).
  3. Dust your pizza pan and transfer the dough on it.
  4. Spread the pesto onto the pizza base.
  5. Add on the top the vegetables.
  6. Bake for 30 minutes (more for a golden brown crust).

Serve hot and drizzle with spicy olive oil.

The weather is hot and this pizza is delicious with all this fresh ingredients and always my little spice on the side.

Bon Appetit.

PS: Here are the pictures of my eggplants and thyme from my garden!!IMG_9473

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78 thoughts on “Pesto and Grilled Vegetable Pizza

  1. Mmmm this looks good! Home grown eggplant! I don’t think I can grow aubergine in Belfast, too cold here. (My parents in Japan grow them outside.) It must taste wonderful.

  2. Pingback: Fiesta Friday #11 | The Novice Gardener

  3. I see we’re both on an eggplant kick this week! I LOVE your use of it on this pizza. The pizza looks delicious, great mix of ingredients too 🙂 [Beautiful garden too!]

  4. Wow! I love pizza, especially vegetable pizza….yours looks amazing! Great thing to bring to Fiesta Friday! Fridays always seem like great days for pizza! And I loved seeing pics of your garden!

  5. Yum, what a beautiful pizza! I am so jealous of your herb and eggplant garden. I just planted some basil (indoors, greenhouse window) and am hoping it’ll grow again like last year. Those eggplants look so darling!

    • Thank you Ngan, eating my own veggies was satisfying! This is the first season I grow eggplants and thankfully it is going well. I am sure your basil will be perfect, and then you can enjoy the next time you make that wonderful pasta dish!

  6. This looks gorgeous. It reminds me of our Saturday night pizzas: veges on mine, ham and cheese on the kids’, everything on his! I love that you haven’t covered it in cheese.

  7. Wow, what a beautiful pizza Linda!! I love the combination of ingredients and the herbs! And how lucky you are to have such gorgeous things growing in your garden! I am totally hopeless with growing anything, so I always admire people who do! hugs

    • Thank you Sylvia 🙂 The sunny weather has turned me into a part time gardener. I started herbs last year, but am determined to grow my little veggies. No you must not give up!! xo

  8. I’m so impressed that you grow your own eggplant, Linda! I can only imagine the flavor. Yum! Veggie pizzas are so satisfying, aren’t they? Plus they make me feel less guilty! 😉

    • Thank you Patty 🙂
      Last year I grew herbs, and this year I started with a few vegetables 😀
      Yes I definitely agree with you, was very satisfying since I used my own little veggies!

  9. In just getting around to leaving a comment now, but the photos from your garden have been in my mind all weekend. What lovely fruits of your labour! I bet the pizza tasted extra delicious with the ingredients from your garden! 😀

  10. I think gardening and cooking really go hand in hand. I am not surprised you are becoming a successful gardener – and envy you for being in a climate where you have eggplants on the vine already. Our snow has just almost disappeared, but as it cleared I found a great patch of purple thyme which looks as if it thinks it’s mid-summer. Such a treat for us. Delicious looking pizza.

    • Thank you so much Hilda 🙂 I am very fortunate to be able to garden here, although the summer heat is killer (and those little eggplants need quite the amount of water to sustain the heat). I miss having my four seasons, and I am sure you are looking forward to sitting under the sun and eating good pizza 😉

  11. It’s a shame! You’ve posted a recipe with pizza and I almost missed it??? It looks too yummy to let it goes. I can imagine how happy you were using the eggplants and thyme and basil from your garden!

    • Ha, ha, ha tu me fais rire Margherita 🙂 The pizza was very tasty with the home made pesto and the veggies from the garden (the little aubergines). It’s an amazing experience and it’s a challenge too (here in Dubai), now I’m waiting for my figs and lemons!

  12. Gorgeous pizza, Linda! I grow eggplants, too. Still babies right now. And thyme has a permanent spot in my garden. I can’t wait for the eggplants to fruit so I can make this fabulous pizza. Maybe I don’t have to wait. Maybe I’ll just to the market. 🙂

    • Thank you Angie 🙂 Wow, it seems that many people are gardening, I guess the right season has just arrived! I think you should wait, nothing is more satisfying than eating your own little veggies 🙂 xo

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  14. Pingback: A pesto pizza, with eggplant and zuchinni on top | Mermaid's tresses

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