Tricolor Boboli Pizzas
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | large |
red onion
sliced |
|
| 2 | large |
sweet red bell peppers
sliced |
|
| 2 | pounds |
boboli shells
|
* |
| ¾ | cup |
olives
paste |
*
|
| ½ | pound |
goat (chevre) cheese
crumbled |
|
| ½ | cup |
oregano
chopped |
*
|
| ½ | cup |
pine nuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 2 | large |
red onion
sliced |
|
| 2 | large |
sweet red bell peppers
sliced |
|
| 907.2 | g |
boboli shells
|
* |
| 177 | ml |
olives
paste |
*
|
| 226.8 | g |
goat (chevre) cheese
crumbled |
|
| 118 | ml |
oregano
chopped |
*
|
| 118 | ml |
pine nuts
toasted |
|
Directions
Heat olive oil and sauté onions and peppers until beginning to brown, stirring frequently, about 10 minutes.
Preheat oven to 450℉ (230℃).
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.
