2 teaspoons cornmeal 1 loaf frozen honey wheat bread dough -- thawed 1/4 cup water 1 1/2 cups small brococli florets 1 yellow bell pepper -- in 1/8" wide strips 3 tablespoons chopped red onion 2 cloves garlic -- minced 3 Roma tomatoes -- thinly sliced 1 tablespoon fresh basil -- in thin strips 3/4 cup shredded Provolone cheese Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with cornmeal. Divide dough into thirds. Press or roll ech into a 7" circle. Place on coated cookie sheets. Prick crusts generously with fork. Bake at 450 F. for 8 minutes. (If crusts puff during baking, flatten slightly with spoon). Meanwhile, bring water to a boil in nonstick medium skillet. Add broccoli, bell pepper, onion and garlic. Return to a boil. Reduce heat. Cover and simmer until vegetables are crisp-tender, 3-4 minutes. Set aside. Top each partially baked crust with 1/3 of the tomatoes. Arrange vegetable mixture evenly over tomatoes. Top with basil and cheese. Bake at 450 F. for an additional 7-9 minutes or until cheese is melted and crusts are golden brown.
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