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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Background:  "The Betrothed," by John William Godward