Peasant Pizza with Goat Cheese
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Look for goat cheese, or chevre (SHEV), which has tangy fresh flavor and smooth texture, in the specialty cheese section of supermarkets.
Ingredients
- 1 16-ounce Italian bread shell (Boboli)
- 2 ounces fat-free cream cheese (block style) (about 2 ounces)
- 2 ounces semisoft goat cheese or feta cheese, crumbled (about 1/4 cup)
- 1 teaspoon dried basil, crushed or 2 tablespoons snipped fresh basil
- 1 clove garlic, minced
- 1/8 teaspoon ground black pepper
- 3 plum tomatoes, thinly sliced
- 1 small yellow, orange, or green sweet pepper, cut into thin bite-size strips
- Place the Italian bread shell on a baking sheet.
- In a small mixing bowl stir together the cream cheese, goat cheese or feta cheese, dried basil (if using), garlic, and black pepper. Spread over the bread shell. Place the tomato slices and sweet pepper strips over the cheese mixture.
- Bake pizza in a 400 degree F oven about 12 minutes or until heated through. Sprinkle with the fresh basil (if using). To serve, cut into wedges. Makes 6 main-dish servings
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