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Roasted Vegetable-and-Goat Cheese Pizza

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.

Southern Living JULY 2005

  • Yield: Makes 2 (12-inch) pizzas
  • Prep time: 30 Minutes
  • Bake: 1 Hour, 15 Minutes

Ingredients

  • 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

Preparation

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.

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