-Waldine Van Geffen VGHC42A
     1/4   c            Olive oil
   2       lg           Red onions -- sliced
   2       lg           Red bell peppers -- slice thin
   2                    1lb Boboli shells
     3/4   c            Olive paste*
     1/2   lb           Soft mild goat cheese, such
                        -as Mongrachet -- crumbled
     1/2   c            Fresh oregano -- chopped
     1/2   c            Pine nuts -- toasted
  *Olive spread (olivada) is available at Italian
  markets. If unavailable, use pureed, pitted,
  bring-cured black olives. Heat olive oil and saute
  onions and peppers until beginning to brown, stirring
  frequently, about 10 minutes. (Can be prepared 4 hours
  ahead. Let onion mixture stand at room temperature.)
  Preheat oven to 450~. Place Boboli on pizza pan.
  Spread each with half of onion mixture. Sprinkle with
  goat cheese. Bake until cheese softens, about 10
  minutes. Remove from oven. Sprinkle with oregano and
  pine nuts. Cut into wedges and serve. (wrv)