| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Main dish, Pizza | 8 | Servings |
INGREDIENTS
| 2 | tb | Cornmeal |
| 3/4 | c | Pizza sauce |
| 4 | oz | Thinly sliced prosciutto |
| 8 | oz | Provolone cheese |
| 1 | tb | Fresh chives or |
| 1 | tb | Fresh basil leaves or |
| 10 | oz | Can PB Pizza Crust or (HM) |
| 1/2 | c | Grn bell pepper strips |
| 7 | oz | Jar roasted red peppers |
| 2 1/4 | oz | Ripe sliced black olives |
| 1 | ts | Dried chives |
| 1 | ts | Dried basil |
INSTRUCTIONS
Heat oven to 425 F. Grease 12" pizza pan or 13x9" pan. Sprinkle corn meal evenly over bottom of pan. Place dough in center of pan and press out with hands. Spoon pizza sauce evely over crust. Top with green pepper, onions, prosciutto and roasted red peppers. Arrange cheese slices over top. Sprinkle with olives, chives and basil. Bake at 425 F for 20-25 min or until crust is deep golden brown. Let stand for 5 min. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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