Place Italian bread shell on a lightly greased or parchment-lined 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.
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.
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.