Roasted Vegetable-and-Goat Cheese Pizza |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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 |
Directions:
1. Toss onion with 1 teaspoon oil; arrange on an aluminum foil-lined jelly-roll or broiler pan.
2. Bake at 425° for 20 minutes or until tender, stirring after 10 minutes.
3. Toss together eggplant and next 6 ingredients; add to onion on jelly-roll pan. Bake 30 more minutes, stirring at 10-minute intervals.
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.
5. Bake pizzas at 425° for 25 minutes or until cheese is lightly browned.
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