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.