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Roasted Vegetable Goat Cheese Pizza Recipe

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This recipe for Roasted Vegetable Goat Cheese Pizza is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
Toss onion with 1 teaspoon oil; arrange on an aluminum foil-lined jelly-roll or broiler pan.
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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