2 ts Cornmeal
10 oz Can Pillsbury
-Refrigerated All Ready
-Pizza Crust
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1/4 c Olive oil
4 Garlic cloves, chopped
2 tb Chopped shallots or onion
1 tb Balsamic vinegar
1/3 c Grated Romano or Parmesan
1/2 ts Dried basil leaves
1/2 ts Dried thyme leaves
1/2 ts Dried oregano leaves
1/4 ts Red pepper flakes
6 oz Sliced Havarti or
-Monterey Jack
16 oz Pkg Green Giant Frozen
-Broccoli Cuts, thawed,
-well drained
7 oz Jar roasted red peppers,
-drained, sliced into 2 x
-1/4" strips
1/2 c Grated Parmesan or Romano
Heat oven to 425 degrees. Lightly grease 12" pizza
pan or 13 x 9" pan; sprinkle with cornmeal. Unroll
dough; press in bottom and up sides of greased pan to
form a rim. Bake for 5 to 8 minutes or until light
golden brown. In food processor bowl with metal blade
or blender container, combine oil, garlic, shallots,
vinegar, Romano, basil, thyme, oregano and red pepper
flakes; process until smooth and set aside. Arrange
Havarti over partially baked crust. Place broccoli
evenly over cheese. Dollop oil mixture evenly over
top. Arrange pepper strips over broccoli; sprinkle
with Parmesan cheese. Bake for 17 to 22 minutes or
until edges of crust are deep golden brown. Serve
immediately.
