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Roasted Vegetable-and-Goat Cheese Pizza

kept bylaura.d

Prep: 30 min
Bake: 1 hr 15 min
Yield: 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.


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



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