Eggplant aubergine mushroom feta pesto pizza (recipe)

Eggplant aubergine mushroom feta pesto pizza (recipe)
Name	Eggplant (aubergine) mushroom feta pesto pizza
Ingredients	Olive oil • Pesto sauce • Eggplants • Mushrooms • Feta cheese • Red pepper flakes
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	148.8
Fat	11.3
Protein	8.1
Carbohydrate	4.8
Fiber	1.4
Net carbohydrates	3.4
Sugar	3.2
Saturated fat	7.2
Cholesterol (mg)	41.7
Sodium	525.5
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Eggplant aubergine mushroom feta pesto pizza (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Eggplant aubergine mushroom feta pesto pizza (recipe) image(external)

Recipe instructions

1. Place the oven rack on the middle rung; preheat oven to 450 degrees F.
2. If your pizza crust is unbaked, pre-bakeit for 5 minutes.
3. Combine the olive oil and pesto, then spread crust with the mixture.
4. Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
5. Season the pizza with salt and freshly ground pepper, to taste.
6. Bakeon pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
7. Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe \Hopvine's Marinated Roasted Eggplant\.
   
   Food tags
   Cheese, Vegetable,, Oven, Easy

Eggplant aubergine mushroom feta pesto pizza (recipe) details

Time:
Prep Time in Hours and Mins:30M

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