Tricolor Boboli Pizzas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
1/4 cup: Olive oil,
2 large: Red onions, sliced
2 large: Red bell peppers, slice thin
2: 1lb Boboli shells,
3/4 cup: Olive paste*,
1/2 lbs: Soft mild goat cheese, such as Mongrachet, crumbled
1/2 cup: Fresh oregano, chopped
1/2 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)
Source from luhu.jp
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)
Source from luhu.jp