ROASTED CHILI AND GOAT'S
CHEESE PIZZA
WITH AVOCADO SALSA
1 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.
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