Name: Tricolor Boboli Pizzas
Ingredients: -Waldine Van Geffen VGHC42A; 1/4 c Olive oil; 2 lg Red onions; sliced; 2 lg Red bell peppers; slice thin; 2 1lb Boboli shells; 3/4 c Olive paste*; 1/2 lb Soft mild goat cheese, such as Mongrachet; crumbled; 1/2 c Fresh oregano; chopped; 1/2 c Pine nuts; toasted

In order to see God’s church grow, we should use the means God has given to us… Preaching the Gospel is the normal way God grows His church. Added to this there is also prayer. Again and again in the book of Acts we find the early Christians in prayer. And as we beseech God for conversion and for maturity, we find God granting our prayers. The more we pray the more we acknowledge that God is the reason for any growth that comes. We acknowledge, in humility, that any growth that comes does not ultimately come from us.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains	Italian	Boboli, Vegetables	6	Servings

INGREDIENTS

		-Waldine Van Geffen VGHC42A
1/4	c	Olive oil
2	lg	Red onions; sliced
2	lg	Red bell peppers; slice thin
2		1lb Boboli shells
3/4	c	Olive paste*
1/2	lb	Soft mild goat cheese, such as Mongrachet; crumbled
1/2	c	Fresh oregano; chopped
1/2	c	Pine nuts; toasted

INSTRUCTIONS

*Olive spread (olivada) is available at Italian markets. If unavailable,
use pureed, pitted, bring-cured black olives. Heat olive oil and saute
onions and peppers 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~. Place Boboli on pizza pan. Spread each
with half of onion mixture. Sprinkle with goat cheese. Bake until cheese
softens, about 10 minutes. Remove from oven. Sprinkle with oregano and pine
nuts. Cut into wedges and serve. (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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