Roasted Vegetable-And-Goat Cheese Pizza

• 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

1. Toss onion with 1 teaspoon oil; arrange on an aluminum foil-lined jelly-roll or broiler pan.
2. Bake at 425u0b0 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 425u0b0 for 25 minutes or until cheese is lightly browned.

sweet onion, olive oil, eggplant, red bell pepper, zucchini, salt, pepper, thyme, olive oil, crusts, pesto sauce, goat cheese, pine nuts

Taken from www.myrecipes.com/recipe/roasted-vegetable-and-goat-cheese-pizza (may not work)