| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizers, Breads |
16 |
Appetizers |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
c |
Onions, thinly sliced |
| 10 |
oz |
Refrigerated Pizza Crust |
| 6 |
oz |
Sliced provolone cheese |
| 7 1/4 |
oz |
Roasted red bell peppers, drain, cut into thin strips |
| 2 |
oz |
Chevre cheese, crumbled (1/3 cup) |
| 2 |
tb |
Pine nuts, if desired |
INSTRUCTIONS
Prep Time: 30 minutes (Ready in 55 minutes)
Heat oven to 425 F. Grease 12 inch pizza pan or 13x9-inch pan. Heat oil in
large skillet over medium heat until hot. Add onions; cook 10 to 12 minutes
or until light golden brown, stirring occasionally.
Unroll dough; place in greased pan. Starting at center, press out dough
with hands. Arrange provolone cheese over dough. Spoon onions over cheese.
Top with roasted bell peppers and Montrachet cheese.
Bake at 425 F. for 16 to 21 minutes or until crust is golden brown.
Sprinkle with pine nuts. Cut into squares or wedges.
16 appetizers
Posted to MM-Recipes Digest by "Paula M. Wachter"
<demoness@bellatlantic.net> on Oct 11, 1998
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