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Boboli Pizza with Garlic, Peppers and Goat Cheese

 
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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.

Yield

8

servings

Prep

15

min

Cook

40

min

Ready

55

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 12278% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 68mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 25%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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