astray recipes: Tricolor boboli pizzas

Categories: Boboli; Vegetables
Yield: 6 servings

Measure	Ingredient
	-Waldine Van Geffen VGHC42A
¼ cup	Olive oil
2 larges	Red onions; sliced
2 larges	Red bell peppers; slice thin
2	1lb Boboli shells
¾ cup	Olive paste*
½ pounds	Soft mild goat cheese, such as Mongrachet; crumbled
½ cup	Fresh oregano; chopped
½ cup	Pine nuts; toasted

*Olive spread (olivada) is available at Italian markets. If unavailable, use pureed, pitted, bring-cured black olives. Heat olive oil and saute onions and peppers until beginning to brown, stirring frequently, about 10 minutes. (Can be prepared 4 hours ahead. Let onion mixture stand at room temperature.) Preheat oven to 450~. Place Boboli on pizza pan. Spread each with half of onion mixture. Sprinkle with goat cheese. Bake until cheese softens, about 10 minutes. Remove from oven. Sprinkle with oregano and pine nuts. Cut into wedges and serve. (wrv)

tricolor boboli pizzas