Bobolis make great pizza crusts – top them with just about anything and you have a hit dinner or lunch in 20 minutes flat ! For this one, I’m using a pepper and onion topping, a favorite for my family.
387 calories per serving
1 original Boboli crust
½ c pizza sauce
½ t garlic powder
½ t oregano flakes
Optional red pepper flakes (if you like it spicy)
1 c part skim mozzarella cheese, shredded
1 c peppers sliced very thin
1 c onions sliced very thin
Preheat oven to 400 degrees. Spoon sauce onto crust and spread within ½ inch of the edges. Sprinkle with garlic powder and oregano. Add cheese and toppings. Bake 15 minutes or until cheese is melted and bubbly.
Stock up on Bobolis when they go on sale and you always have a great dinner ready to go – I add some sauce and layer mine up with all the different leftovers from the week. This time I skipped the sauce and did a ‘white’ boboli using up left over ricotta and spinach. It was scrumptious !
206 calories per serving
1 Boboli shell
½ c sliced canned mushrooms
½ c packed with baby spinach leaves
1 c broccoli florets
1 c part skim ricotta cheese
½ t garlic powder
2 T grated parmesan cheese
Red pepper flakes
Salt to taste
Preheat oven to 350 degrees. Spread ricotta cheese over Boboli leaving a ½ inch edge. Sprinkle with garlic powder, parsley, oregano and red pepper flakes. Lay spinach leaves on top of cheese and then layer on the mushrooms. Finally add the broccoli florets then sprinkle with salt and parmesan cheese. Bake 15 minutes or until heated through. Cut into 6 pieces.
There is just something about goat cheese pizzas that are so good – I think goat cheese is just meant to be eaten warm 🙂 You can increase the serving size and make this a lunch instead of an appetizer !
135 calories per serving
10 inch boboli (whole wheat)
2 c sliced mushrooms (a mix of several varieties makes a nice presentation)
1 T oil
1 /4 t salt
¼ t pepper
2 T balsamic vinegar
½ c crumbled low fat goat cheese
1 T fresh herbs
Cook mushrooms in oil until tender then sprinkle with salt and pepper and drizzle with vinegar. Cook until vinegar is all evaporated.
Preheat broiler and cook pizza crust 3 minutes then remove and spread with mushrooms and sprinkle with cheese and continue cooking another 6 minutes or until all heated through. Sprinkle with herbs and serve.
This one really hits the spot ! I spice it up a little by adding crushed red pepper flakes 🙂 Don’t like eggplant, then substitute tomato slices. But be sure to give this one a try.
295 calories per serving
1/2 c marinara sauce
1 10 oz. Boboli (precooked pizza shell available at all food markets)
1 small eggplant, peeled and cut into thin slices
1/2 c part skim ricotta
2 T parmesan cheese
2 T thinly sliced basil
Dried oregano flakes
Preheat oven to 450 degrees. Spread sauce on Boboli. Sprinkle with a little dried oregano flakes, onion powder and garlic powder. Top with eggplant slices and drop ricotta by tablespoonfuls evenly over the eggplant. Bake directly on oven rack 12-15 minutes. Sprinkle with basil and parmesan right when it comes out of the oven.