Roasted Vegetable, Goat Cheese and Pesto Pizza

On Monday evening, after a long day at work, I wanted nothing more than to cook - and drink some wine. For whatever reason, I was craving pesto, and decided to make a unique (and somewhat healthy) homemade pizza.

To start, I roasted some roughly chopped red bell pepper and white onion on a baking sheet with some olive oil, salt and pepper. I roasted the veggies at 475 degrees for about 20-25 minutes, flipping the veggies once with a spatula.

While the vegetables were roasting, I got to work on my pesto. I followed my own pesto recipe, but replaced the arugula with spinach and the pine nuts with raw almonds, which ended up being a very successful alternative. 

For the crust, I picked up a whole wheat Boboli crust (Boboli rocks), and spread the pesto on top (like pizza sauce). Once the veggies were done, I sprinkled them on top of the pesto layer, and then added some crumbled goat cheese. 

Not sure why Blogger wants this photo to be sideways...

I then baked the pizza according to the directions on the Boboli package. Within 15 minutes, I was sitting down with my glass of wine and a large slice of my homemade pizza.

The sweetness from the roasted peppers and onions helped cut the saltiness from the pesto, and the goat cheese added a wonderful, creamy texture to the pie. Despite how healthy this pizza was, it was ultra satisfying - and it made a great, easy lunch for the next few days.

What's your favorite dinner to make that makes great leftovers for lunch the next day?

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