Niçoise Pizza the Editors of Publications International, Ltd.
Makes 4 servings
|4||ounces goat cheese|
|1/2||cup ricotta cheese|
|1/2||cup minced fresh basil|
|1||teaspoon black pepper|
|1||purchased 12-inch bread or pizza crust (16 ounces)|
|2||tablespoons olive oil, divided|
|1||large red onion, cut in half and sliced|
|1/4||pound fresh young green beans, trimmed and cut into pieces|
|1||yellow or red bell pepper, seeded and cut into thin strips|
|3||tablespoons sliced ripe olives|
|1/2||cup freshly grated Parmesan cheese|
- Combine goat cheese, ricotta cheese, basil and black pepper until blended. Spread on bread crust to within 1/2 inch of edge. Set aside.
- Preheat oven to 450°F. Heat 1 tablespoon oil in large skillet over medium heat until hot. Add onion; cook and stir 8 to 10 minutes or until onion is very tender and brown. Arrange on top of cheese mixture.
- Heat remaining 1 tablespoon olive oil in same skillet over medium heat until hot. Add beans; cook and stir 1 minute. Add bell pepper; cook and stir 1 minute or until crisp-tender. Arrange on top of onion.
- Top with olives; sprinkle with Parmesan cheese. Bake 8 to 10 minutes or until bread crust is heated through. Garnish, if desired.
|Saturated Fat||13 g|
|Total Fat||33 g|
|Calories from Fat||45 %|
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