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Ingredients
- 1/4 c. extra virgin olive oil
- 2 lrg red onions sliced
- 2 lrg red bell peppers thinly sliced
- 2 x Boboli (baked cheese pizza crusts) (1-lb.)
- 3/4 c. olive paste (olivada)*
- 1/2 lb soft mild goat cheese (such as Montrachet), crumbled
- 1/2 c. minced fresh oregano
- 1/2 c. toasted pine nuts (about 3 ounces)
Directions
- Heat extra virgin olive oil in heavy large skillet over medium heat. Add in sliced red onions and sliced red bell peppers and saute/fry till beginning to brown, stirring frequently, about 10 min. (Can be prepared 4 hrs ahead.
- Let onion mix stand at room temperature.)
- Preheat oven to 450F. Place Boboli on pizza pans or possibly cookie sheets.
- Spread each Boboli with half of olive paste. Top each with half of onion mix. Sprinkle with crumbled goat cheese. Bake till cheese softens, about 10 min. Remove from oven. Sprinkle with minced fresh oregano and toasted pine nuts. Cut pizzas into wedges and serve.
- *An olive spread available at Italian markets and specialty foods stores.
- If unavailable, use pureed, pitted, brine-cured black olives.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 874g | |
| Calories 1671 | |
| Calories from Fat 1225 | 73% |
| Total Fat 140.81g | 176% |
| Saturated Fat 43.79g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 871mg | 36% |
| Potassium 1634mg | 47% |
| Total Carbs 59.27g | 16% |
| Dietary Fiber 20.1g | 67% |
| Sugars 28.64g | 19% |
| Protein 56.41g | 90% |
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