Crispy Pesto Pizza with Aubergine & Goat’s Cheese

When it comes to easy weeknight dinners that feel a little indulgent, this crispy pesto pizza with aubergine and goat’s cheese absolutely hits the spot. Imagine golden-edged flatbread piled with silky aubergine slices, pockets of melty mozzarella, and creamy tangy goat’s cheese—all brought together with the herby richness of fresh pesto and a scattering of toasted pine nuts. It’s the kind of no-fuss recipe that looks fancy but comes together in under 40 minutes.

This isn’t your average pizza. It’s a flavor-packed, texturally exciting take on flatbread pizza—crisp, creamy, smoky, and fresh all at once. Each bite gives you the soft charred aubergine, the richness of cheese, and the slight peppery crunch of rocket on top. It’s light enough for summer but satisfying enough to serve all year long.

Whether you're cooking for two or prepping a laid-back meal with friends, this recipe brings big flavor without complicated steps. And with a few clever techniques—like preheating your tray for maximum crispiness or layering cheeses for contrast—you’ll get pizza that tastes like it came straight out of a wood-fired oven.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2
• Difficulty: Easy

Ingredients

Flatbread Base & Toppings

• 2 flatbreads or ready-made pizza bases
• 4 tbsp fresh basil pesto
• 1 aubergine, sliced into thin rounds
• 125g ball of mozzarella, torn into pieces
• 75g soft goat’s cheese, crumbled

Finishing Touches

• 1 tbsp olive oil
• 1 small handful pine nuts
• 1 handful fresh rocket leaves, to serve

Cooking Instructions

• Start by preheating your oven to 220°C (200°C fan) and placing a pizza stone or heavy-duty baking sheet inside to get hot. This helps give the flatbread a gorgeous, crisp base once baked.
• While the oven heats, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring often. You’ll know they’re ready when they smell nutty and turn golden. Set them aside to cool.
• In the same skillet, heat the olive oil over medium-high heat. Add the aubergine slices in a single layer (you may need to work in batches). Cook each side for 2–3 minutes until golden and soft with a light char. Transfer to a plate and repeat as needed.
• Place the flatbreads on parchment paper for easy transferring. Spoon 2 tablespoons of pesto onto each base, spreading it evenly right to the edges. The oils in the pesto will crisp up the crust beautifully.
• Arrange the sautéed aubergine slices on top of the pesto, overlapping slightly for full coverage.
• Distribute the torn mozzarella around the pizza, leaving small gaps so it can bubble and melt. Then crumble over the goat’s cheese—its creamy tang will balance the pesto’s richness.
• Sprinkle over the toasted pine nuts for crunch and a buttery finish.
• Using the parchment, carefully slide each pizza onto the preheated tray or stone in the oven. Bake for 10–12 minutes, or until the cheese is melted and starting to brown, and the base is crisp and golden underneath.
• Remove from the oven and immediately top with a handful of fresh rocket. The heat will gently wilt it, adding a fresh peppery note that lifts the entire dish.

Tips, Variations & Serving Suggestions

• Layer cheeses intentionally: Place mozzarella under the goat’s cheese so it melts fully while the goat’s cheese retains its soft texture and tang.
• Use homemade pesto for an aromatic upgrade: A quick blend of basil, garlic, Parmesan, olive oil, and pine nuts makes a huge difference.
• Make it vegan-friendly: Use vegan mozzarella and soft plant-based cheese, and opt for dairy-free pesto (or make your own).
• Add flavor boosters: Try adding sun-dried tomatoes, caramelized onions, or olives for even more Mediterranean flair.
• Serve with a lemony side salad: A bright green salad with lemon vinaigrette pairs perfectly and balances the rich toppings.

Conclusion

This pesto pizza is proof that fast dinners can still be full of flair. The combination of roasted aubergine, melting cheese, and toasted pine nuts on a crispy base is irresistibly good. Every element contributes something unique—smokiness, creaminess, crunch, and freshness—making it feel both light and luxurious.

It’s a vegetarian pizza that doesn’t compromise on bold flavor. Try it for your next cozy dinner or casual get-together, and you’ll find yourself making it on repeat. Want to see the original recipe that inspired this version? Click here to view it on Pesto pizza with aubergine & goat’s cheese.

FAQ

Can I make this pizza ahead of time?

You can prep the aubergine and toast the pine nuts in advance, but assemble the pizza just before baking for best results. The base stays crisp and the cheese melts evenly when made fresh.

What can I use instead of goat’s cheese?

If you’re not a fan of goat’s cheese, try feta for a salty punch or ricotta for a mild creamy texture. Even blue cheese works if you like something bolder.

Can I use a regular pizza dough instead of flatbread?

Yes, but make sure to pre-bake your dough slightly before adding the toppings. This prevents a soggy crust and ensures a crisp base once fully baked.