Directions

1. Pre-heat your grill (or grill pan) to medium-high.
2. Cut zucchini and peeled eggplant into slices. Brush slices with olive oil
3. Grill zucchini and eggplant until tender and grill marks appear. Once done, cut into ¾-inch pieces and set aside.
4. Grill whole pepper until it turns black. Remove from grill and place in a large Ziploc bag immediately.
5. After 20 minutes, remove peppers from bag and peel off blackened skin. Cut peppers into strips and set aside.
6. Peel onion and cut into 1-inch thick slices.
7. Remove the outer ring of skin from each slice, drizzle with oil and grill for about 5-7 minutes on each side until onion is tender and begins to caramelize (brown).
8. Remove from grill, cut slices in half and separate. Set aside.
9. Mix together eggplant, bell pepper, zucchini, onion, salt, pepper, thyme, and olive oil.
10. Lay pizza crusts on 2 lightly greased baking sheets; apply pesto evenly over crusts, and place vegetables evenly over pesto. Sprinkle crumbled goat cheese and 1/4 cup pine nuts over vegetables.
11. Bake pizzas at 425° for 25 minutes or until cheese is lightly browned.