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Category: Hot
Prep Time: Cook Time: Total Time:
1 large sweet onion, thinly sliced and separated into rings
1 large yellow or red sweet bell pepper,
cut into thin bite size strips
2 tbsp extra virgin olive oil
1 (16 oz) pkg 12 inch Italian bread shell
1 (4 1/2 oz) can chopped ripe olives, drained
4 oz semi-soft Chevre goat cheese, cut into small pieces
2 tbsp toasted pine nuts or toasted chopped walnuts
1 tbsp chopped fresh oregano or 1 tsp dried
Small fresh oregano leaves, for garnish, optional
In a large skillet cook onion and yellow or red sweet pepper in hot oil until very tender. Set aside.
Place the bread shell on a lightly greased baking sheet. Sprinkle ripe olives over bread shell. Top with onion mixture. Sprinkle with goat cheese, pine nuts or walnuts, and snipped oregano.
Bake in the oven at 400 for 8 minutes or until heated through. If desired, top with whole oregano leaves.
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APPETIZER PIZZA
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Category: Hot
Prep Time: Cook Time: Total Time:
1 large sweet onion, thinly sliced and separated into rings
1 large yellow or red sweet bell pepper,
cut into thin bite size strips
2 tbsp extra virgin olive oil
1 (16 oz) pkg 12 inch Italian bread shell
1 (4 1/2 oz) can chopped ripe olives, drained
4 oz semi-soft Chevre goat cheese, cut into small pieces
2 tbsp toasted pine nuts or toasted chopped walnuts
1 tbsp chopped fresh oregano or 1 tsp dried
Small fresh oregano leaves, for garnish, optional
In a large skillet cook onion and yellow or red sweet pepper in hot oil until very tender. Set aside.
Place the bread shell on a lightly greased baking sheet. Sprinkle ripe olives over bread shell. Top with onion mixture. Sprinkle with goat cheese, pine nuts or walnuts, and snipped oregano.
Bake in the oven at 400 for 8 minutes or until heated through. If desired, top with whole oregano leaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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