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.

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

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.

Serves 4