Pizza Presto

When you want pizza and you want it fast, a pre-baked Boboli shell is your best friend. Load it up with sautéed onions, green peppers, sliced pepperoni, cooked meat, and black olives, season it with oregano and pepper, blanket it with cheddar and mozzarella, and it’s in and out of the oven in under 10 minutes.

Sautéing the onions and green pepper before they go on the shell makes all the difference. Raw vegetables release moisture during baking and make the crust soggy, but pre-cooked ones are already tender and slightly caramelized, which means more flavor and a crisper base.

The double cheese move (cheddar for sharp flavor, mozzarella for stretch and melt) gives you the best of both worlds. You get that golden, bubbly top with real flavor underneath it.

Kitchen Tips

• Slice the pepperoni thin so it crisps around the edges during the short bake time
• Sauté the vegetables over medium-high heat so they soften without steaming. You want a little color on the onions
• No sauce on this one. The sautéed vegetables and melted cheese provide all the moisture the pizza needs
• Use the lowest oven rack for the crispiest bottom on the Boboli shell

Variations

• Swap the Boboli for a naan bread or large pita for a thinner, crispier base
• Add sliced mushrooms and Italian sausage to the sauté for a meatier, more loaded version
• Drizzle with a little garlic-infused olive oil after baking for an extra layer of flavor