Eggplant Pesto Goat Cheese Pizza

I’ve been feeling nostalgic lately. Being in quarantine for so long will do that to you. But I’m not complaining! I know there are worse things than quarantine. I actually LOVE being home, so maybe that’s why I don’t mind it as much. But anyway, I’ve been thinking about all of the restaurants and food I ate growing up. It’s where I get some of my inspiration for recipes from.

Today I will introduce this super tasty pizza. Hope you will like it!

How to make Eggplant Pesto Goat Cheese Pizza


  • 1-2 Great Lakes Organic Mini eggplant, ¼ inch slices
  • 1 medium tomato, ¼ inch slices
  • 7 Tbsp. Olive oil, or more as needed
  • ¾ Tsp. Salt
  • 1-Pound Pizza dough (store-bought or homemade)


Preheat your oven to 450°
On a lightly floured surface, roll out your pizza dough and place onto a sheet pan lined with parchment paper.
First, spread the tomato sauce all over the dough. Then lay your fresh mozzarella. Add your sliced bell pepper and eggplant on top. Be sure to spread them out.