This eggplant pizza, topped with the most delicious and vibrant green pistachio and arugula pesto, fried garlic, marinated lemony eggplant and thinly sliced red chillies, is undeniably spring-like.
Arugula Pistachio Pesto
In a food processor, combine pistachios, Parmesan, basil, arugula, garlic, salt and pepper.
Pulse until the mixture is well combined and fairly smooth.
With the processor on, stream in olive oil. place the pesto in a bowl, drizzle with a little olive oil and cover with plastic wrap.
In a small frying pan, fry thinly sliced garlic in 2 tsp of olive oil until golden brown. remove the fried garlic to a paper towel and save the oil. DO NOT BURN THE GARLIC. If you burn the garlic, start again.
In a large dish, combine lemon juice, red pepper flakes, reserved garlic oil, parsley, salt and pepper. place thinly sliced eggplant in the mixture and mix to coat well. set aside to marinate for 10 minutes.
Roll out pizza dough and place in your chosen pizza pan. spread pesto over the dough. Place marinated eggplant slices evenly around the pizza.
Bake the pizza in a preheated 450ºF oven for 15-20 minutes or until the crust is golden brown.
Remove pizza from the oven and scatter over feta, chillies, crispy garlic and basil leaves.
Serve with lemon wedges for squeezing on top.