Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living July 2005

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Recipe Summary

prep:
30 mins
bake:
1 hr 15 mins
total:
1 hr 45 mins
Yield:
Makes 2 (12-inch) pizzas
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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