Roasted Vegetable-and-Goat Cheese Pizza

Roasted Vegetable-and-Goat Cheese PizzaRecipe
You can use more or less cheese depending on what you have available; substituting 2 (4-ounce) logs or most of an 11-ounce log works just fine.


Makes 2 (12-inch) pizzas

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Bake: 1 Hour, 15 Minutes


1 medium-size sweet onion, cut into 3/4-inch pieces
1 teaspoon 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 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chopped fresh thyme
1 tablespoon olive oil
1 (24-ounce) package prebaked pizza crusts
1 (7-ounce) container refrigerated prepared pesto sauce
1 (9-ounce) package goat cheese, crumbled
1/4 cup pine nuts


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.