Prep Time
30 Mins
Bake Time
1 Hour 15 Mins
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.

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.

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Ratings & Reviews

LaurenKane's Review

October 10, 2011
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

August 18, 2009