Individual Mixed Vegetable Pizzas with Blue Cheese

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1/2 cup sun-dried tomatoes
1 cup boiling water
1 small eggplant, trimmed and peeled
1 large zucchini, trimmed
cayenne pepper to taste
light vegetable oil cooking spray
1 roasted red bell pepper and
1 roasted yellow bell pepper
8 baked individual pizza crusts
1/4 cup  pesto
1/2 cup pizza sauce
1/4 cup crumbled blue cheese

Preheat the broiler. Put the sun-dried tomatoes in a small bowl and reconstitute by adding the boiling water and letting them soak for a few minutes.

Slice both the eggplant and the zucchini into 1/4-inch rounds. Sprinkle with cayenne if desired. Place the rounds on the broiler rack and lightly coat with the cooking spray. Broil for 3 to 5 minutes, until brown. Flip the slices, spray the second side, and broil until brown. Remove the vegetables from the broiler.

Set the oven to 400 degrees. Slice the roasted peppers into thin strips. Drain the sun-dried tomatoes. On each of the pizza crusts, spread 1/2 tablespoon pesto and 1 tablespoon pizza sauce. Scatter a few slices of eggplant, zucchini, roasted peppers, and sun-dried tomatoes over the pesto. Top each pizza with 1/2 tablespoon of the blue cheese. Place the pizzas on a cookie sheet and bake for about 10 minutes, until the cheese is bubbly.

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