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Pizza Di Napoli

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      Title: PIZZA DI NAPOLI
 Categories: Boboli, Pizza
      Yield: 4 Servings
 
           -Waldine Van Geffen VGHC42A
      2    Red peppers
      2 ts Olive oil; divided
      4 c  Spinach; coarsely chop
      1 cl Garlic; minced
      1    Sweet onion; sliced
    1/2 c  Water
      4 sm Italian bread shells
      8 oz Kraft Healthy Favorites
           -Part-skim Mozzarella; shred
      1 ts Coarse grind black peppe
 
  Place peppers on cookie sheet. Broil 2 to 3" from the heat until all
  sides are blackened, about 10 minutes. Place in paper bag; cool. Seed
  and cut into strips. Reduce oven temnperatute to 450~. Heat 1 t olive
  oil. Add garlic; cook until gragrant. Add spinach; cook and stir
  until spinach is wilted. Remove from pan. Heat remaining oil in
  skillet. Add onions; cook until onions begin to brown. Add water;
  cover and simmer over low heat until onions are limp, about 15
  minutees. Remove cover and continue cooking until all water has
  evaporated. For each pizza, place onions on bread shell; sprinkle
  with 1/4 c cheese. Arrange spinach mixture and red pepper strips on
  shell in alternating rows. Sprinkle with 1/4 C cheese and pepper.
  Place on cookie sheet. Bake 8 to 10 minutes or until cheese is
  melted. Source: Sentry News (wrv)
 
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