Tricolor Boboli Pizzas Recipes

BOBOLI PIZZA

Boboli Pizza image

This recipe is for a pizza that is a little different from the usual. It's also called Italian Peasant Bread. When I first began making this years ago, the Boboli crusts were larger than now. You might need to make two or more for a family. I don't bother to peel or seed the tomato.

Provided by Lausanne

Categories Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 Boboli pizza crust, your choice of size
1 -2 tablespoon oil
1/8 teaspoon pepper
1 garlic clove, minced
1 medium tomatoes, peeled, seeded, and chopped
1/4 cup blue cheese, crumbled
1 teaspoon dried oregano

Steps:

Preheat oven to 400 degrees.
Place crust on a slightly greased baking sheet or pizza pan.
In a small bowl, combine the oil, pepper, and garlic.
Brush generously over the crust.
Scatter the tomato, oregano, and cheese onto the crust.
Bake at 400 degrees for 10-15 minutes, or until the cheese melts.

Nutrition Facts : Calories 67.4, Fat 5.9, SaturatedFat 2, Cholesterol 6.3, Sodium 119.4, Carbohydrate 1.9, Fiber 0.5, Sugar 0.9, Protein 2.2

TRICOLOR BOBOLI PIZZAS

Tricolor Boboli Pizzas image

Categories Olive Onion Pepper Appetizer Bake Goat Cheese Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 large red onions, sliced
2 large red bell peppers, thinly sliced
2 1-pound Boboli (baked cheese pizza crusts)
3/4 cup olive paste (olivada)*
1/2 pound soft mild goat cheese (such as Montrachet), crumbled
1/2 cup chopped fresh oregano
1/2 cup toasted pine nuts (about 3 ounces)

Steps:

Heat olive oil in heavy large skillet over medium heat. Add sliced red onions and sliced red bell peppers and sauté until beginning to brown, stirring frequently, about 10 minutes. (Can be prepared 4 hours ahead. Let onion mixture stand at room temperature.)
Preheat oven to 450°F. Place Boboli on pizza pans or cookie sheets. Spread each Boboli with half of olive paste. Top each with half of onion mixture. Sprinkle with crumbled goat cheese. Bake until cheese softens, about 10 minutes. Remove from oven. Sprinkle with chopped 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.

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