*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)
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 6|
|Calories from Fat: 180 (59%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 17.2mg||5 %|
|Sodium 151.5mg||5 %|
|Potassium 635.1mg||17 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 14.9g|
|Protein 11.9g||17 %|
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Calories per serving: 305
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