Heat the oven to 425 degrees and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
Transfer rounds to a greased baking sheet. Evenly scatter peppers, pine nuts, and goat cheese between pizzas.
Bake until cheese is melted and underside is brown, about 12 to 15 minutes.
Recipe courtesy of Aida Mollenkamp