ROASTED CHILI AND GOAT'S CHEESE PIZZA
WITH AVOCADO SALSA1 boboli pizza crust
5 fresh small chilies of desired hotness
garlic powder, olive oil
salsa ingredients:
1 cup corn kernels
1/2 c. finely chopped red pepper
1/3 c. finely chopped tomato
2 Tbsp. finely chopped red onion
1 Tbsp. finely chopped cilantro, preferably fresh
1 Tbsp. finely chopped mint, preferably fresh
1 Tbsp. minced hot chili pepper
2 Tbsp. freshly squeezed lime (or lemon) juice
1 c. finely diced avocado, added just before serving
cheese mix:
2 c. (8-10 oz.) chevre (or feta) cheese, crumbled
2 c. (11 oz.) goat's milk mozzarella, grated
Mix salsa ingredients together (except avocado) and
refrigerate until chilled.
Brush boboli crust with olive oil. Sprinkle with garlic powder.
Mix together cheeses, and spread on crust.
Roast chili peppers in olive oil in 375* oven for 10-15 minutes,
until well browned.
Arrange peppers on cheese on pizza crust.
Bake pizza in preheated 450* oven for about 10 minutes, or
according to instructions on boboli package. Add avocado
to salsa and serve with pizza as topping.
Makes 4-6 servings.
GOURMET PESTO PIZZA1 boboli pizza crust
2 cups grated cheese–havarti or mozzarella
1 small can artichoke hearts (not marinated), sliced
1 ripe avocado, sliced
1 can sliced olives
1 red pepper, sliced and roasted in olive oil
1 onion, sliced and fried in olive oil and/or butter
2 oz. portabella mushroom, sliced and fried with onion
prepackaged pesto sauce
garlic powder or garlic salt
seasoned salt
Heat oven to 450*, or heat directed on boboli crust
wrapper. Spread pesto sauce over crust. Arrange
vegetables on top. Cover with cheese. Sprinkle with
garlic powder and seasoned salt, or garlic salt.
Bake for 8-10 minutes.
Note: For a milder, less rich pizza, the pesto sauce
can be omitted.
Makes 3-6 servings.
PEG'S BROCCOLI CASSEROLE
1/4 cup chopped onion
4 Tbsp. butter
2 tsp. flour
1/2 cup water
8 oz. Velveeta cheese ( I know, but it really works…
and if you can't stand the thought, regular cheese might be all right ),
cut into small chunks
2 10-oz. packages frozen, chopped broccoli
3 eggs, beaten
13 Ritz crackers, crushed
Thaw broccoli; squeeze to remove water. Then, fry onion in
butter; add flour and water. When thick, add cheese. Combine
sauce with broccoli. Add eggs. Mix well and pour into greased
casserole. Top with cracker crumbs.
Bake at 350* for 50 minutes, or until set and firm.
Makes about 4 servings.
