Pair homemade cilantro jalapeno pesto with roasted eggplant and you have a vegetarian naan pizza that will blow your mind!
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 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.
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.
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 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}
Printable Recipe
Vegetarian Eggplant Naan Pizza with Cilantro Jalapeno Pesto
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 â…“-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
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
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.
Belinda @zomppa
That pesto is heavenly!!
Lydia (The Perfect Pantry)
Great variation on the naan pizza tradition! Thanks for linking to one of my recipes, too.
Sarah @ The Cyclist's Wife
Thanks for giving me a recipe for dinner on Friday night! Can't wait to try it!
SWeetsugarbelle
You create the most amazing dishes!!!! I want this!!!
Deborah
First of all, this pizza looks amazing. My husband doesn't like jalepenos at all, which makes me very sad, but I may have to make one of these up just for myself!!
And I'm dying for a new camera. I REALLY want the 5d Mark II, but it probably is more camera than I really need. 🙂 I have my eye on the 7d, though, and a new lens, as well. Oh, if only I were made out of money!!
Alex@Spoonful of Sugar Free
These look gorgeous. Love the idea of pesto made from cilantro!!
kelley
I think I'd like to bathe in this pesto! What a fun morning for you and Maria. Looks like you're figuring out your cameras as the pictures are beautiful!
Maria
Thanks for sharing this delicious pizza! It was so fun to cook, chat, and take photos with you. The photos turned out great-like always! I am lucky to have you as a friend! Thanks Dara!
the wicked noodle
I want to be smitten with a new Canon 7D! Is it as wonderful as I think it would be?
I adore this pizza. Eggplant is sooo good (when it's cooked properly as you clearly have) and the pesto sounds divine. LOVE!!
Jackie Thompson
Sounds like an awesome way to pass the day if you ask me . I've never been a big fan of eggplant but my foodie friend made it for a Christmas potluck as a dip and it was truly delicious. I think it's all about having just the right recipe and I think this is one of those.