| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Boboli, Pizza |
4 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 2 |
|
Red peppers |
| 2 |
ts |
Olive oil; divided |
| 4 |
c |
Spinach; coarsely chop |
| 1 |
cl |
Garlic; minced |
| 1 |
|
Sweet onion; sliced |
| 1/2 |
c |
Water |
| 4 |
sm |
Italian bread shells |
| 8 |
oz |
Kraft Healthy Favorites Part-skim Mozzarella; shred |
| 1 |
ts |
Coarse grind black peppe |
INSTRUCTIONS
Place peppers on cookie sheet. Broil 2 to 3" from the heat until all sides
are blackened, about 10 minutes. Place in paper bag; cool. Seed and cut
into strips. Reduce oven temnperatute to 450~. Heat 1 t olive oil. Add
garlic; cook until gragrant. Add spinach; cook and stir until spinach is
wilted. Remove from pan. Heat remaining oil in skillet. Add onions; cook
until onions begin to brown. Add water; cover and simmer over low heat
until onions are limp, about 15 minutees. Remove cover and continue cooking
until all water has evaporated. For each pizza, place onions on bread
shell; sprinkle with 1/4 c cheese. Arrange spinach mixture and red pepper
strips on shell in alternating rows. Sprinkle with 1/4 C cheese and pepper.
Place on cookie sheet. Bake 8 to 10 minutes or until cheese is melted.
Source: Sentry News (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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