Aromatic Basil Pesto Vegetable Pizza
A Delightful Combination of Vegetables and Basil Pesto! Healthy and Delicious Homemade Pizza at Home
When living alone, ordering a whole pizza can feel overwhelming in terms of portion size and cost, right? With this recipe, you can easily make a pizza at home that’s not only healthy but also incredibly delicious. We’ve used fragrant basil pesto, commonly used for pasta or canapés, and layered it with fresh eggplant and tomatoes, creating a visually stunning pizza that’s sure to impress!
Pizza Ingredients
- 1 Tortilla (approx. 10-12 inch size)
- 3-4 Tbsp Basil Pesto (adjust to taste)
- 1/2 fresh Tomato (thinly sliced)
- 1/2 Onion (sliced into strips)
- 1/2 Eggplant (sliced thinly into half-moons)
- 1 bag Mozzarella Cheese (approx. 150g, or to your preference)
- A little Olive Oil (for sautéing vegetables)
- 4 Frozen Shrimp (optional)
- About 2 pinches Salt (for seasoning eggplant)
- A little Black Pepper (for seasoning vegetables and shrimp)
- 1 Tbsp Mirin or Cooking Wine (to remove shrimp odor, optional)
Oven Preheating
- 180°C (350°F)
- 180°C (350°F)
Cooking Instructions
Step 1
First, slice the eggplant into bite-sized half-moon shapes. Sprinkle about two pinches of salt over the sliced eggplant and let it sit for about 10 minutes. This helps to remove any bitterness and draw out excess moisture, resulting in a tastier pizza.
Step 2
Wash and peel the onion, then slice it into thin strips about 0.5cm thick. Heat a little olive oil in a pan over medium-low heat and sauté the sliced onions until they become translucent. Sprinkle a little black pepper while cooking to enhance the flavor.
Step 3
Wash the tomato, remove the stem, and slice it thinly into half-moons, about 0.5cm thick. Slicing them thinly is important, as thicker slices will take longer to cook.
Step 4
If using frozen shrimp, thaw them by soaking in cold water, then pat them dry with paper towels. To eliminate any fishy odor, marinate them lightly with 1 Tbsp of mirin (or cooking wine) and a pinch of black pepper. (You can omit the shrimp if you prefer.)
Step 5
Lay the tortilla flat on your work surface. Spread the basil pesto evenly over the tortilla, leaving a border of about 1-2 cm around the edges. You can use a spoon or a knife to spread it in a circular motion or cover the entire surface. The basil pesto acts as the base, providing a rich aroma.
Step 6
Arrange the sautéed onions evenly over the basil pesto. Next, layer the sliced eggplant and tomatoes one by one, alternating them and arranging them attractively. Try not to overlap the vegetables too much, as this can affect cooking time.
Step 7
Tuck the prepared shrimp in between the vegetables and on top, arranging them aesthetically. Generously sprinkle the mozzarella cheese over the toppings. To make the pizza visually appealing, sprinkle the cheese mainly in the center and between the vegetables, rather than completely covering them. You can add another small dollop of basil pesto on top for an extra burst of fragrance.
Step 8
Place the pizza in the preheated oven at 180°C (350°F) and bake for about 10 minutes. Bake until the cheese is melted and golden brown, and the tortilla edges are crispy. Adjust the baking time based on your oven’s performance.
Step 9
Your delicious Basil Pesto Vegetable Pizza is complete! Slice and enjoy it while it’s warm!
