Pizza di napoli

Yield: 4 servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
2 \N Red peppers
2 teaspoons Olive oil; divided
4 cups Spinach; coarsely chop
1 clove Garlic; minced
1 \N Sweet onion; sliced
½ cup Water
4 smalls Italian bread shells
8 ounces Kraft Healthy Favorites Part-skim Mozzarella; shred
1 teaspoon Coarse grind black peppe

Place peppers on cookie sheet. Broil 2 to 3" from the heat until all sides are blackened, about 10 minutes. Place in paper bag; cool. Seed and cut into strips. Reduce oven temnperatute to 450~. Heat 1 t olive oil. Add garlic; cook until gragrant. Add spinach; cook and stir until spinach is wilted. Remove from pan. Heat remaining oil in skillet. Add onions; cook until onions begin to brown. Add water; cover and simmer over low heat until onions are limp, about 15 minutees. Remove cover and continue cooking until all water has evaporated. For each pizza, place onions on bread shell; sprinkle with ¼ c cheese. Arrange spinach mixture and red pepper strips on shell in alternating rows. Sprinkle with ¼ C cheese and pepper.

Place on cookie sheet. Bake 8 to 10 minutes or until cheese is melted. Source: Sentry News (wrv)

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