Pesto & Crispy Aubergine Frying Pan Pizza

This pizza is AMAZING! Crispy bottom, fluffy dough, crispy aubergines, amazing pesto and easy tomato sauce. . You’ll love this!

Vegan pesto and aubergine pizza recipe

I might be so bold as to say that this is probably the best pizza I’ve eaten for a LONG time—and I really love pizza. With a crispy bottom, fluffy dough, crispy aubergines, incredible pesto and easy tomato sauce. The flavour combination is stunning.

Cooking the base in a pan means a crispy bottom every time and cooking is super quick.

Some other toppings I love;

  • Lots of roast veg
  • Mushrooms and truffle oil
  • Vegan cream cheese and rocket
  • Roast cherry tomatoes and olives


I hope you love this as much as I do!

Much love, Niki xxx

Pesto and aubergine pizza
vegan pesto pizza

Pesto & Crispy Aubergine Frying Pan Pizza

This pizza is AMAZING! Crispy bottom, fluffy dough, crispy aubergines, amazing pesto and easy tomato sauce.
Prep time: 1 hour 30 minutes
Cook time: 15 minutes
2 servings
5 from 1 vote


To make the dough

  • 230 g white plain flour
  • ¼ tsp sea salt
  • g quick yeast
  • ½ tsp sugar
  • 2 tbsp olive oil
  • 175 g lukewarm water

    Mix together—leave for a few minutes

For the tomato sauce

  • 2 tbsp sun-dried tomato paste
  • 3 tbsp passata

Pesto layer

  • 100 g pine nuts toasted rinsed
  • 60 g basil
  • 4 tbsp extra virgin olive oil
  • 1 clove garlic
  • 3 tbsp nutritional yeast
  • ½ tsp sea salt
  • ½ juice lemon
  • 50 ml water

For the aubergine

  • 1 sliced aubergine
  • 1 tbsp olive oil


To make the dough

  • Add the dry ingredients to a large bowl—mix well.
  • Mix the yeast, sugar, in the olive oil with the lukewarm water.
  • Bring together until you have a dough. Tip the dough onto a well floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed.
  • Add back to the bowl and cover with a damp cloth for about a hr.

For the aubergine

  • Fry the aubergine in a pan for a few minutes on each side with the oil until crispy. Set aside.

To make the pesto

  • Add all the ingredients to a food processor and blitz to combine.

To make the tomato sauce

  • Mix the passata & tomato paste together.

To make the pizzas

  • Transfer back onto the floured chopping board and knead again.
  • Divide into two and roll out.
  • Pre-heat a frying pan.
  • Place one of the pizza bases into the pan and push to the sides if needed.
  • Now add half the tomato topping, pesto, veg and plant based cheese.
  • Cook on medium until the dough fluffs up and becomes a little crispy on the bottom—approx 5–6 minutes.
  • Pre-heat your grill
  • Now transfer the pan to under and cook for approx 5 minutes until the toppings are cooked, and the pizza base sides are a little brown.
  • Repeat with the next pizza.
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