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    Home » Entrees

    Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeno Pesto Recipe

    Published: Feb 15, 2012 · Modified: Feb 13, 2020 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 47 Comments

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    Pair homemade cilantro jalapeno pesto with roasted eggplant and you have a vegetarian naan pizza that will blow your mind!
    Pair homemade cilantro jalapeno pesto with roasted eggplant and you have a vegetarian naan pizza that will blow your mind! #pizzarecipes #vegetarian #eggplant

    When I was a kid, the only way my parents could get me to eat eggplant was to take me to a Greek restaurant and set an order of Moussaka in front of me. Maybe it was the cheesy layers, smothered in a creamy Bechamel sauce or maybe it was the hypnotic music and alluring moves of the belly dancers. Either way, I ate up that purple vegetable as though someone had bribed me with a backstage pass to a Duran Duran concert (I would have done anything for a chance to meet that dreamy Roger Taylor).

    The next eggplant epiphany came when my husband and I started visiting Utah before moving here. We worked by day, took a hike on the local trails in the afternoon and often ended the day with a meal at Robert Redford's beautiful Sundance resort. Sitting in the Owl Bar with a beer (him) and Bloody Mary (me), he always ordered the chicken tortilla soup, while I was consistently drawn to the penne pasta tossed with eggplant and a light rosemary and olive oil sauce. I was hooked.

    When Maria of Two Peas and Their Pod and I decided to get together for a morning of shooting recipes and figuring out our new cameras (we're both smitten with the Canon 7d), I set to work coming up with a lunch dish to share with my vegetarian friend. While Maria put together a beautiful salad, filled with all sorts of goodies (I won't ruin the surprise - you'll just have to see it on her blog), I worked on a simple lunch pizza, using whole wheat naan bread as the crust.

    EggplantNaanPizza3

    Now, of course you could use homemade naan (visit Prerna of Indian Simmer for an awesome tutorial) and you are welcome to use a non-whole wheat variety. It's up to you. The most important parts of this pizza are the broiled eggplant and the flavorful pesto, made with cilantro, jalapeno pepper, garlic and lime juice.

    The pesto is one I've made before to accompany flank steak or chicken, but it works beautifully on this pizza. When I made it at Maria's house, I diligently toasted some sliced almonds to add to the pesto. However, when we were cleaning up at the end, I discovered them sitting in the pan, waiting patiently. The pesto was fantastic without them, but if you would like a little nuttiness added, use about 3 tablespoons of the toasted nuts to the mixture.

    After snapping our photos and reheating the pizzas (because of course they had become cold while being photographed - the bane of a food bloggers' family and friends existence), we sat down to our healthy, extremely tasty lunch. Since we had Maria's lovely salad as well, we each only ate half of a pizza. However, if the pizza is going to be the only thing served, I would plan for one pizza per person.

    Let me tell you, making and photographing recipes, while talking about blogging and life with a sweet friend (and playing with an adorable little baby boy) is a heck of a lot more fun than doing it by yourself. When you throw in good food - well, it just doesn't get any better.

    The vegetarian naan pizza recipe:

    How to make the pesto:

    In the bowl of a food processor or a blender, combine cilantro, garlic, jalapeno, lime juice, salt and pepper. Pulse to roughly chop.

    EggplantNaanPizza2

    With the motor running, slowly pour in the olive oil. Blend until smooth.

    Making the pizza:

    Preheat the broiler. Set the rack 2 to 3 inches from the heat source.

    EggplantNaanPizza1

    Lay the eggplant pieces on a baking sheet lined with foil. Brush both sides of eggplant with olive oil and season with salt and pepper.

    Place eggplant under the broiler and cook until golden brown, 2 to 3 minutes per side. Watch it carefully so it doesn't burn! Let cool on baking sheet for about 5 minutes.

    Lower the oven rack to the middle setting and turn the oven to 425 degrees F. Place the naan pieces on an ungreased baking sheet.

    EggplantNaanPizza4

    Divide the pesto between the pieces of naan and spread evenly. Top with eggplant, overlapping the pieces slightly. Sprinkle with dried red chile flakes and top with mozzarella.

    EggplantNaanPizza5

    Place the pizzas in the oven and cook until cheese is melted and naan are starting to brown, 8 to 10 minutes. Remove from the oven and let rest for about 5 minutes. Cut into strips and serve.

    EggplantNaanPizza6

    Other naan pizza recipes:

    Chicken Pesto Artichoke Naan Pizza {Cookin' Canuck}
    BLT Naan Pizza {Cookin' Canuck}
    Asian Sesame Naan Pizza {Kim's Cravings}
    Tandoori Chicken Naan Pizza {Host the Toast}

    Vegetarian Eggplant Naan Pizza with Cilantro Jalapeno Pesto

    Pair homemade cilantro jalapeno pesto with roasted eggplant and you have a vegetarian naan pizza that will blow your mind!
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: Italian
    Keyword: Vegetarian
    Prep Time: 14 minutes
    Cook Time: 16 minutes
    Total Time: 30 minutes
    Servings: 4 Servings
    Calories: 413kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The pesto

    • 1 cup chopped cilantro
    • 1 large garlic clove minced
    • 1 tablespoon minced seeded jalapeno pepper
    • 2 teaspoon fresh lime juice
    • pinch of salt
    • pinch of pepper
    • ¼ cup extra-virgin olive oil

    The Pizza

    • 1 medium eggplant cut into ⅓-inch slices
    • 1 tablespoon olive oil
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 pieces naan whole wheat or regular, store-bought or homemade
    • ¼ teaspoon red chile flakes
    • 2 ounces fresh mozzarella thinly sliced
    Prevent your screen from going dark

    Instructions

    The Pesto:

    • In the bowl of a food processor or a blender, combine cilantro, garlic, jalapeno, lime juice, salt and pepper. Pulse to roughly chop. With the motor running, slowly pour in the olive oil. Blend until smooth.

    The Ppizza:

    • Preheat the broiler. Set the rack 2 to 3 inches from the heat source.
    • Lay the eggplant pieces on a baking sheet lined with foil. Brush both sides of eggplant with olive oil and season with salt and pepper.
    • Place eggplant under the broiler and cook until golden brown, 2 to 3 minutes per side. Watch it carefully so it doesn't burn! Let cool on baking sheet for about 5 minutes.
    • Lower the oven rack to the middle setting and turn the oven to 425 degrees F. Place the naan pieces on an ungreased baking sheet.
    • Divide the pesto between the pieces of naan and spread evenly. Top with eggplant, overlapping the pieces slightly. Sprinkle with dried red chile flakes and top with mozzarella.
    • Place the pizzas in the oven and cook until cheese is melted and naan are starting to brown, 8 to 10 minutes. Remove from the oven and let rest for about 5 minutes. Cut into strips and serve.

    Nutrition

    Serving: 0.5Pizza | Calories: 413kcal | Carbohydrates: 38g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 810mg | Potassium: 303mg | Fiber: 5g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 124mg | Iron: 0.5mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. jaishree

        September 27, 2013 at 7:26 am

        this pesto recipe is superb ..in india we add peanuts/ grated fresh coconut in place of olive oil which u used and we call it chutney...chutney is companion food in our main dish..oil in peanut and coconut gives nice blend to this recipe

        Reply
      2. Ana Carolina

        April 29, 2013 at 10:17 am

        I've tried the recipe and it's amazing! I only sub the pesto with marinara sauce cause I didn't have cilantro at home. Thanks!!

        Reply
      3. Emily

        April 08, 2012 at 6:09 pm

        This was so ridiculously tasty! Thanks for the recipe!

        Reply
        • Dara (Cookin' Canuck)

          April 08, 2012 at 9:09 pm

          Emily, I'm so glad! Thanks so much for letting me know.

          Reply
      4. Julie

        March 29, 2012 at 5:50 pm

        mmm....Bloody Marys at the Owl Bar. And of course, the pizzas look great too!

        Reply
      5. Aggie

        February 27, 2012 at 5:17 am

        I do wish I was in that kitchen with you two!! 🙂

        I'm such a sucker for naan pizzas! They are so easy to make. Your pesto & that eggplant are giving me cravings. I love eggplant, will have to try this FOR SURE.

        Reply
      6. Jen at The Three Little Piglets

        February 18, 2012 at 11:10 pm

        I was never a big fan of eggplant until I had really good eggplant parmesan with crispy fried eggplant underneath. I've been smitten ever since - but now I've learned to love it in all sorts of places!

        Reply
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