| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Pizza |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Cornmeal |
| 10 |
oz |
Can Pillsbury Refrigerated All Ready Pizza Crust |
| 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 |
INSTRUCTIONS
TOPPING
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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”