Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Waldine Van Geffen VGHC42A
1/4 c Olive oil
2 lg Red onions -- sliced
2 lg Red bell peppers -- slice thin
2 1lb Boboli shells
3/4 c Olive paste*
1/2 lb Soft mild goat cheese, such
-as Mongrachet -- crumbled
1/2 c Fresh oregano -- chopped
1/2 c 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)
