Grilled Vegetable and Goat Cheese Pizza
1 1/2 cups new potatoes cut into chunks
2 small zucchini sliced
1 yellow pepper, chopped
1 sweet onion, cut into thin slices
14 oz can fire roasted tomatoes, drained
1 t dried oregano
1/3 cup mozzarella cheese cubes
1/3 cup goats' cheese, crumbled
Pizza dough of choice
Preheat oven to 425. Move top rack up closer to the broiler. Cover a cookie sheet or broiler pan with aluminum foil. Place cut potatoes on pan and drizzle with olive oil - tossing to coat. Roast in the oven until soft - between 10 and 20 minutes, turning once. Remove potatoes from pan and set aside. Place the rest of the vegetables on the roasting pan, and roast for 4-5 minutes.
Flip the vegetables, and roast 4-5 minutes longer or until done.
Mix together oregano and diced tomatoes.
Spread over pizza dough, sprinkle with mozzarella cheese cubes and bake for 8 minutes. Remove from the oven and top with the remaining vegetables. Sprinkle with goat cheese and bake for 8-10 minutes more or until crust is cooked through.