Roasted Vegetable-and-Goat Cheese Pizza

Name: Roasted Vegetable-and-Goat Cheese Pizza
Prep time: 30 min
Yield: Makes 2 (12-inch) pizzas
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

2 Reviews

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Prep Time

30 Mins

Bake Time

1 Hour 15 Mins

Yield

Makes 2 (12-inch) pizzas

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.

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

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Ratings & Reviews

LaurenKane's Review

2011-10-10T10:53:53-04:00 MikosChef

My husband and I loved these pizzas! I made one with pesto sauce and one with a spicy arrabiata sauce just to mix up the flavors a bit, and add some variety-both were really tasty. I felt as though the bake time on the veggies was too long-my onions were practically burnt to a crisp before I even added the other veggies. I had to recut and add more onion and toss out some of the charred ones (could have been because the onion I used was rather small and thin?). I just kept an eye on the veggies and took them out when they were nicely browned and starting to soften. I did the onions for about 10 mins, and then an additional 20 after adding the remaining veggies and cheese. I felt as though we could have added another handful of veggies to make each pizza a bit heartier, but it was pretty delicious as is! Will make again! Next time I may try a homemade crust!

MikosChef's Review

2009-08-18T03:30:09-04:00 LaurenKane

Yummy!!!!

Roasted Vegetable-and-Goat Cheese Pizza

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How to Make It

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