If the pizza dough has been refrigerated, take it out and let it warm up a bit.
Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
Top with the sauteed vegetables, then the shredded cheese.
Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).