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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