4 (6 inch) Boboli or other Italian flatbread shells
1 (9 3/4 oz.) jar salad olives, drained and coarsely chopped
1 sm.jar roasted peppers, drained and coarsely chopped
4 tbsp. chopped onion
1 sm. clove garlic, minced
1 anchovy fillet, chopped (optional)
1/2 tsp. oregano
3 tbsp. olive oil
1/4 lb. genoa salami
1/4 lb. sliced pepperoni
1/8 lb. hot capacola or other Italian ham
8 oz. shredded Mozzarella or other cheese for pizza

Combine salad olives, peppers, garlic, onion, anchovy and oregano. Mix with olive oil and let stand 10 minutes to blend flavors. Preheat oven to 450 degrees.

Place Boboli shells on cookie sheet. Top with olive mixture. Spread capacola, salami and pepperoni evenly on Boboli. Top with shredded cheese. Bake 9 minutes or until cheese is melted and Boboli is browned. Makes 4 servings with green salad.