Roasted Vegetable and Goat Cheese Pizza

By ezunich

Ingredients

• 1 medium-size sweet onion, cut into 3/4-inch pieces
• 1 tsp olive oil
• 1 medium eggplant, peeled and cut into 3/4-inch cubes
• 1 red bell pepper, cut into 3/4-inch pieces
• 1 small zucchini, cut into 3/4-inch cubes
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp chopped fresh thyme
• 1 tbs olive oil
• 1 (24-ounce) package prebaked pizza crusts
• 1 (7-0unce) container refrigerated prepared pesto sauce
• 1 (9-0unce) package goat cheese, crumbled
• 1/4 cup pine nuts

Details

Servings 2

Preparation

Step 1

Toss onion with 1 teaspoon oil; arrange on an aluminum foil-lined jelly-roll or broiler pan.

Bake at 425° for 20 minutes or until tender, stirring after 10 minutes.

Toss together eggplant and next 6 ingredients; add to onion on jelly-roll pan. Bake 30 more minutes, stirring at 10-minute intervals.

Place pizza crusts on 2 lightly
greased baking sheets; spread pesto evenly over crusts, and arrange vegetables evenly over pesto. Sprinkle crumbled goat cheese and 1/4 cup pine nuts over vegetables.

Bake pizzas at 425° for 25 minutes or until cheese is lightly browned.