Subject: Pepper and Goat Cheese Pizzas
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 26 2001 - 02:21:49 EST
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F O O D F U N N Y
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Here's a true one from reader Beth Linehan:
My daughter and her hubby were at the lunch table when he took some
kiwi fruit from the platter, put salt and pepper on it, and proceeded
to devour it. My daughter remarked that she'd never seen anyone put
salt and pepper on it before, and he, being in a grumpy mood to start
with, said, "Well, you have, now" and proceeded to devour the rest
from the platter. When he had finished, he said, "I wouldn't buy any
more of those cucumbers; they aren't even crisp!"
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T O D A Y ' S R E C I P E
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It's time to return our belts to their original notch and get ready
for the next round of holiday feasting, so I have put together a menu
of light and healthy dishes to aid in the effort.
I use the term "pizza" rather liberally in this recipe, but I couldn't
decide what else to call them. Topless quesadillas? Mexican Danish
open-faced sandwiches? Whatever you decide to call these, be sure to
include "healthy" in the title.
Red Pepper and Goat Cheese Pizzas
1 tsp (5 ml) olive oil
1 - 2 cloves garlic, finely chopped
1 shallot, finely chopped
1 each red, green, and yellow bell pepper (capsicum),
seeded and julienned
Salt and freshly ground pepper to taste
4 - 6 6-inch (15 cm) flour tortillas
4 - 6 oz (100 - 150 g) goat cheese, crumbled
2 - 3 oz (50 - 75 g) shredded low-fat mozzarella cheese
1 tsp (5 ml) crushed dried oregano
Heat the oil in a skillet over moderate heat and saute the garlic and
shallot until tender but not brown. Add the peppers, salt, and pepper
and saute 4 to 5 minutes, until the peppers are tender. Place the
tortillas on a lightly greased baking sheet and divide the pepper
mixture among them. Top with the cheeses and oregano. Bake in a
preheated 400F (200C) oven until the cheeses are bubbly and hot, about
8 to 10 minutes. Cut into quarters and serve immediately. Serves 4
to 6.
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