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| Home -> [Pizzas, Vegetables] -> [Tricolor boboli pizzas Recipe] |
Tricolor boboli pizzas
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Pizzas, Vegetables |
Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | *olive spread (olivada) is available at italian markets. | | 2 | If unavailable, use pureed, pitted, bring-cured black olives. | | 3 | Heat olive oil and saute onions and peppers until beginning to brown, stirring frequently, about 10 minutes. | | 4 | (can be prepared 4 hours ahead. | | 5 | Let onion mixture stand at room temperature). | | 6 | Preheat oven to 450°F. | | 7 | Place boboli on pizza pan. | | 8 | Spread each with half of onion mixture. | | 9 | Sprinkle with goat cheese. | | 10 | Bake until cheese softens, about 10 minutes. | | 11 | Remove from oven. | | 12 | Sprinkle with oregano and pine nuts. | | 13 | Cut into wedges and serve. | | 14 | (wrv) |
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