Tricolor boboli pizzas
6 servings
Ingredients
| Quantity | 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 |
Directions
*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)