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Grilled Eggplant Pesto Pizza Recipe

Contributors: Roberta Duyff, MS, RD, FAND

Published: February 4, 2018

Grilled Eggplant Pesto Pizza
Rebecca Clyde MS, RDN, CD

Fire up the grill for a savory pizza on your patio or deck. In Italy, fire-roasted pizzas feature many regional, flavorful ingredients, sometimes topped with fresh herbs after they're baked. This vegetarian version with its grilled flavors offers a delicious way to enjoy fresh vegetables — eggplant, tomato and onion — on a whole-grain crust, topped with fresh basil.


1 medium eggplant, unpeeled, cut in ¾-inch thick slices
4 tablespoons olive oil
1 unbaked 12-inch whole-wheat or regular thin pizza crust
¼ cup pesto sauce
1 large tomato, sliced
½ small onion, thinly sliced
¼ cup sliced kalamata olives
2 ounces (½ cup) part-skim mozzarella cheese, shredded
1 ounce (¼ cup) Parmesan cheese, shredded; or feta cheese, crumbled
¼ cup fresh basil leaves


Before you begin: Wash your hands.

  1. Brush eggplant with olive oil. Grill over a medium-high fire for about 10 minutes until soft and cooked through, turning to brown evenly. Cool slightly.
  2. Place pizza crust on a baking pan. Spread pesto sauce evenly over crust. Arrange grilled eggplant, tomatoes, onion and olives on top. Sprinkle with cheese. Slide uncooked pizza on the grill. Lower the lid.
  3. Grill over indirect heat until the crust golden brown and the cheese melts, about 12 to 15 minutes.
  4. Just before serving, cut basil leaves into thin strips. Top pizza with basil.

Cooking Note

  • If you don't have a grill, or prefer to cook inside, use this alternative cooking method: Roast eggplant and bake pizza in a 425°F (218°C) oven.

Nutrition Information

Serves 6

Calories: 230; Calories from fat: 160; Total fat: 18g; Saturated fat: 4.5g; Trans fat: 0g; Cholesterol: 15mg; Sodium 300mg; Total carbohydrate: 12g; Dietary fiber: 5g; Sugars: 4g; Protein: 8g

Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.

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