Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeno Pesto Recipe

Name: Vegetarian Eggplant Naan Pizza with Cilantro Jalapeno Pesto
Yield: Serves 2 to 4
Ingredients: The pesto:; 1 cup chopped cilantro; 1 large garlic clove, minced; 1 tbsp minced seeded jalapeno pepper; 2 tsp fresh lime juice; Pinch of salt; Pinch of pepper; 1/4 cup extra-virgin olive oil; The pizza:; 1 medium eggplant, cut into 1/3-inch slices; 1 tbsp olive oil; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 pieces naan (whole wheat or regular, store-bought or homemade); 1/4 tsp red chile flakes; 2 oz. fresh mozzarella, thinly sliced

Feb 15, 2012 by Dara 47 Comments

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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.

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 recipe:

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 pizza:
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.

Other pizza recipes on naan:
The Perfect Pantry’s Garlic Naan Pizza with Roasted Peppers & Cheese
Aggie’s Kitchen’s Grilled Veggie Naan Pizza with Pesto
Iowa Girl Eats’ Fig, Goat Cheese & Bacon Naan Pizza

Vegetarian Eggplant Naan Pizza with Cilantro Jalapeno Pesto

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From the kitchen of Cookin' Canuck. www.cookincanuck.com

Yields Serves 2 to 4

Ingredients

The pesto

1 cup chopped cilantro
1 large garlic clove, minced
1 tbsp minced seeded jalapeno pepper
2 tsp fresh lime juice
Pinch of salt
Pinch of pepper
1/4 cup extra-virgin olive oil

The pizza

1 medium eggplant, cut into 1/3-inch slices
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 pieces naan (whole wheat or regular, store-bought or homemade)
1/4 tsp red chile flakes
2 oz. fresh mozzarella, thinly sliced

Directions

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 pizza:
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.

by From the kitchen of cookincanuck.com