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How To make Tricolor Boboli Pizzas

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-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

*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)

How To make Tricolor Boboli Pizzas's Videos

Meatballs and Penne

Actions speak louder than words, and I just want to show you how I cooked my dinner without trying to explain everything.

Ok, so I wash my hands before and after handling the meat. I completely made up the ingredients and seasoning amount. All I knew was that I wanted onion, tomato, salt, pepper, garlic salt and whatever. I guess in my mind I'm thinking is this going to taste good? Then I do it. I never made meatballs with those little cherry tomatoes but it was good, just like the tomatoes by themselves... yes I know the tomatoes and onions weren't diced, but texture is good to look at and gives you something to think about after you chew it.

I baked them for probably 400F for 20mins...
The penne take 7 mins at a medium high setting...
But the trick of getting them both to be warm when you eat is to start the pasta in the last 7mins of cooking the meatballs.

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