Boboli Pizza with Garlic, Peppers and Goat Cheese
87
Caramelizing onion and garlic was a great idea, which developed lots of deliciousness; then sautéing the bell peppers together really made the toppings very flavorful. Goat cheese added another layer of tangy creaminess.
Ingredients
| ¼ | cup |
olive oil
|
|
| 1 | large |
red onion
thinly sliced |
|
| 6 | large |
garlic cloves
thinly sliced |
* |
| ½ | large |
sweet red bell peppers
thinly sliced |
|
| ½ | large |
sweet yellow bell peppers
or green, thinly sliced |
* |
| ¼ | teaspoon |
red pepper flakes
crushed |
* |
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
| 16 | ounces |
boboli shells
|
* |
| 5 | ounces |
goat (chevre) cheese
crumbled |
|
| 1 | tablespoon |
thyme
or dried, crumbled |
* |
Directions
Preheat oven to 450℉ (230℃).
Heat olive oil in a heavy large skillet over medium-low heat.
Add sliced onion and garlic and sauté until very soft, about 20 minutes.
Add sliced bell peppers and sauté 5 minutes.
Mix in dried crushed red pepper.
Season with salt and pepper.
Place Boboli on a pizza pan or cookie sheet.
Tip skillet so oil accumulates at one side.
Brush Boboli with oil in skillet.
Top with onion-pepper mixture.
Sprinkle with cheese and thyme.
Bake until cheese melts, about 12 minutes.
Cut into wedges and serve.
