Anonymous

2 teaspoons cornmeal

10 ounce can Pillsbury refrigerated pizza crust

Toppings:

1/4 cup olive oil

4 garlic cloves, chopped

2 tablespoons chopped shallots or onion

1 tablespoon balsamic vinegar

1/3 cup grated Romano or Parmesan

1/2 teaspoon dried basil leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano leaves

1/4 teaspoon red pepper flakes

6 ounces sliced Havarti or Monterey jack cheese

16 ounce package frozen broccoli cuts, thawed, well drained

7 ounce jar roasted red peppers, drained, sliced into 2 x 1/4 inch strips

1/2 cup grated Parmesan or Romano

Heat oven to 425F. Lightly grease 12 inch pizza pan or 13 x 9 inch 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. 8 servings.