Ingredients

• 1  16-ounce (12-inch) Italian bread shell (Boboli)
• 1  tablespoon olive oil or cooking oil
• 1  clove garlic, minced
• 1/8  teaspoon pepper
• 2  medium tomatoes, thinly sliced
• 1/2 of a  medium onion, thinly sliced and separated into rings
• 3  tablespoons sliced pitted ripe olives
• 4  ounces chevre (goat cheese)
• 1  tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2  tablespoons toasted pine nuts

Directions

1. Place Italian bread shell on a lightly greased baking sheet. In small mixing bowl combine olive oil or cooking oil, garlic, and pepper. Brush generously over the bread shell. Bake in a 400 degree F oven for 5 minutes.

2. Arrange tomato slices, without overlapping them, in a circular pattern on top of the bread shell; top with the sliced onion and the ripe olives.

3. Crumble or dollop the chevre over the tomato slices; sprinkle with oregano. Bake in the 400 degree F oven about 8 minutes more or until warm and cheese softens. Remove pizza from the oven; sprinkle with pine nuts. Cut into wedges. Makes 12 servings.