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It’s authentic and easy
when made with your favorite refrigerated pizza crust. Pile on
the flavor with a garlicky sauce you whip up in moments in the
food processor and top with healthsome broccoli and roasted peppers.
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Ingredients:
2 T cornmeal
10 oz. can refrigerator pizza crust
Topping:
1/4 C olive oil
4 garlic cloves, chopped
1 T balsamic vinegar
1/3 T grated Romano or Parmesan cheese
1/2 t dried basil leaves
1/2 t dried thyme leaves
1/2 t oregano leaves
1/4 t red pepper flakes
6 oz. sliced havarti or Monterey jack cheese
2 C Andy Boy broccoli, cooked, drained and cut into florets
7 oz. jar roasted red peppers, drained, sliced into 2 X 1/4”
strips
1/2 C shredded mozzarella cheese
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Directions:
| 1. |
Pre-heat oven to 425 degrees.
Lightly grease 12” pizza pan or 13 X9 pan.
Sprinkle with cornmeal. |
| 2. |
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. |
| 3. |
In food processor bowl with metal blade,
combine oil, garlic, shallots, vinegar, Romano, basil, thyme,
oregano and red pepper flakes. Process until smooth and set
aside. |
| 4. |
Arrange havarti slices over partially baked
crust. Place Andy Boy broccoli evenly over cheese. Dollop oil
mixture evenly over top. Add pepper strips, sprinkle with shredded
mozzarella. |
| 5. |
Bake for 17 to 22 minutes or until edges
of crust are deep golden brown. |
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Serves 4 |
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