Goat Cheese, Tomato, and Oregano Boboli Pizza
Recipe from
Better Homes and Gardens
A purchased bread shell makes this appetizer pizza quick to make, bake,and serve.
Servings:
Makes 12 servings.
Prep Time:
15 mins
Total Time:
28 mins
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Ingredients
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1 16-ounce (12-inch)Italian bread shell (Boboli)see savings
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1 tablespoonolive oil or cooking oilsee savings
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1 clovegarlic, mincedsee savings
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1/8 teaspoonpeppersee savings
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2medium tomatoes, thinly slicedsee savings
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1/2 of amedium onion, thinly sliced and separated into ringssee savings
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3 tablespoonssliced pitted ripe olivessee savings
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4 ounceschevre (goat cheese)see savings
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1 tablespoonsnipped fresh oregano or 1 teaspoon dried oregano, crushedsee savings
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2 tablespoonstoasted pine nutssee savings
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Directions
1.
Place Italian bread shell on a lightly greased baking sheet. In small mixing bowl combine olive oil or cooking oil, garlic, and pepper. Brush generously over the bread shell. Bake in a 400 degree F oven for 5 minutes.
2.
Arrange tomato slices, without overlapping them, in a circular pattern on top of the bread shell; top with the sliced onion and the ripe olives.
3.
Crumble or dollop the chevre over the tomato slices; sprinkle with oregano. Bake in the 400 degree F oven about 8 minutes more or until warm and cheese softens. Remove pizza from the oven; sprinkle with pine nuts. Cut into wedges. Makes 12 servings.
Nutrition information
Per serving: Calories 159, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 274 mg, Carbohydrate 18 g, Protein 7 g.
Percent Daily Values are based on a 2,000 calorie diet
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