2 t Cornmeal 10 oz Can Pillsbury -Refrigerated All Ready -Pizza Crust ----------------------------------TOPPING---------------------------------- 1/4 c Olive oil 4 Garlic cloves, chopped 2 T Chopped shallots or onion 1 T Balsamic vinegar 1/3 c Grated Romano or Parmesan 1/2 t Dried basil leaves 1/2 t Dried thyme leaves 1/2 t Dried oregano leaves 1/4 t 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.
| 
