Recipe(tried): Leggoli my Boboli! - Boboli Pizza Ideas
Pizza/FocacciaADVERTISEMENT
I always keep at least one Boboli in the freezer for a quick meal. The other night I used mixed shredded veggies, fresh basil and shredded cheese- all from the freezer! It is great to have this stuff on hand if anyone stops by, you can make and bake it in less than 15 minutes and cut it into small pieces as a snack. Also, I often buy dough from our local pizza shop and form and make my own pizza. I have round aluminum pizza pans with holes to allow the pizza to crisp.
I have made,
- Prosciutto, fresh tomatoes, fresh basil, Gorgonzola and fresh mozzarella (My absolute favorite)
- Mixed veggies (Already cut from the salad bar), arugula, feta and shredded cheeses
- Red and yellow peppers, basil, feta and shredded cheese
The variations are endless, put on what you like!
I have made,
- Prosciutto, fresh tomatoes, fresh basil, Gorgonzola and fresh mozzarella (My absolute favorite)
- Mixed veggies (Already cut from the salad bar), arugula, feta and shredded cheeses
- Red and yellow peppers, basil, feta and shredded cheese
The variations are endless, put on what you like!
MsgID: 08610
Shared by: Susan B
In reply to: Recipe(tried): Boboli Pizza with Fresh Herbs, Peppers a...
Board: What's For Dinner? at Recipelink.com
Shared by: Susan B
In reply to: Recipe(tried): Boboli Pizza with Fresh Herbs, Peppers a...
Board: What's For Dinner? at Recipelink.com
- Read Replies (10)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Pizza/Focaccia
Pizza/Focaccia
- Little Christmas Pizzas (using hot roll mix)
- Butter Crusted Pan Pizza with Fried Onion and Fresh Tomato Topping
- On the Double Pizza (Kraft Velveeta, 1979)
- Mazzio's Chocolate Chip Pizza - It's AWESOME and it WORKS!!!!!!
- Tangy Deep-Dish Pizza (Kraft Parmesan Cheese, 1981)
- Pissaladiere (French open-faced pastry, like pizza, yeast dough)
- Cassano's Style Pizza Sauce (copycat recipe) and Pizza Crust information
- Applebees Vegetarian Pizza
- James McNair's Pizza Dough (using Kitchenaid mixer)
- Bisquick Create a Pizza (thin crust or deep dish) (1983)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!