Name: Boboli Pizza with Garlic, Peppers and Goat Cheese
Ingredients: 1/4 c Olive Oil; 1 lg Red Onion; thinly sliced; 6 lg Garlic Cloves; thinly sliced; 1/2 lg Red Bell Pepper; thinly sliced; 1/2 lg Yellow or Green Bell Pepper; thinly sliced; 1/4 ts Dried Crushed Red Pepper; Salt; Pepper; 16 oz Boboli (baked cheese pizza crust); 5 oz Soft Goat Cheese; crumbled; 1 tb Fresh Thyme Leaves; or; 1 tb Dried Thyme Leaves; crumbled

Satan is happy when problems occur in the body of Christ. He loves divisions, dissensions, uproars, individual against individual, falsehood against truth, lies, distortions, and other things that upset the tranquility and mission of the church. And one of his insidious ways of fostering these problems is to cause the leadership to assume that we just need to give the matter a bit of time to see if it won’t work itself out. Seldom is that the case! Some very minor issues, are best left alone, but when they escalate to major issues, time will work against us rather than for us. We must not fall into Satan’s trap. He is for real!

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian, Kooknet	4	Servings

INGREDIENTS

1/4	c	Olive Oil
1	lg	Red Onion; thinly sliced
6	lg	Garlic Cloves; thinly sliced
1/2	lg	Red Bell Pepper; thinly sliced
1/2	lg	Yellow or Green Bell Pepper; thinly sliced
1/4	ts	Dried Crushed Red Pepper
		Salt
		Pepper
16	oz	Boboli (baked cheese pizza crust)
5	oz	Soft Goat Cheese; crumbled
1	tb	Fresh Thyme Leaves; or
1	tb	Dried Thyme Leaves; crumbled

INSTRUCTIONS

Preheat oven to 450oF. Heat olive oil in a heavy large skillet over
medium-low heat. Add sliced onion and garlic and saute until very soft,
about 20 minutes. Add sliced bell peppers and saute 5 minutes. Mix in dried
crushed red pepper. Season with salt and pepper. Place Boboli on a pizza
pan or cookie sheet. Tip skillet so oil accumulates at one side. Brush
Boboli with oil in skillet. Top with onion-pepper mixture. Sprinkle with
cheese and thyme. Bake until cheese melts, about 12 minutes. Cut into
wedges and serve. Source: Gourmet Magazine >From Katherine Smith, Kook-Net:
The Shadow Zone IV ~ Stinson Beach, CA
Posted to MC-Recipe Digest V1 #687 by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Jul 23, 1997

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