2 ts Cornmeal
10 oz Can Pillsbury
-Refrigerated All Ready
-Pizza Crust

-TOPPING –
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.