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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