Sat, Jul 29, 2017 – by RedPlum

Roasted Vegetable and Goat Cheese Pizza

Roasted Vegetable and Goat Cheese Pizza 1

Everyone loves pizza night. So why not save on delivery and make it yourself! Pair this marvelous, meatless pie with a chopped salad for dinner this week.

Prep Time: 30 minutes | Bake Time: 1 hour, 15 minutes | Yield: 2 (12-inch) pizzas


  • 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 pre-baked pizza crusts
  • 1 (7-ounce) container refrigerated prepared pesto sauce
  • 1 (9-ounce) package goat cheese, crumbled
  • 1/4 cup pine nuts

How to Make It:

  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 pizza at 425° for 25 minutes or until cheese is lightly browned.

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