Serves: 8
Total Calories: 296

CRUST
2 tablespoons cornmeal
1 (10-ounce) can refrigerated pizza crust

TOPPING
1/4 cup olive oil or vegetable oil
3 to 4 cloves garlic, chopped
2 tablespoons chopped shallots or onion
1 tablespoon balsamic vinegar or red wine vinegar
1/3 cup grated Romano cheese or Parmesan cheese
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
6 ounces sliced Havarti or Monterey Jack cheese
1 (1-pound) package frozen broccoli (cut), thawed, well drained
1 (7-ounce) jar roasted red pepper, drained, sliced into 2 x 1/4-inch strips
1/2 cup grated Parmesan cheese Romano cheese

..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Heat oven to 425°F. Lightly grease 12-inch pizza pan or 13 x 9-inch pan sprinkle with cornmeal. Unroll dough press in bottom and up sides of greased pan to form a rim. Bake at 425°F. 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 cheese, basil, thyme, oregano and red pepper flakes. Process until smooth set aside. Arrange Havarti cheese 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 at 425°F. for 17 to 22 minutes or until edges of crust are deep golden brown. Serve immediately.

Nutrition Per Serving: Calories 310 Protein 14g Carbohydrate 24g Fat 199 Sodium 470mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 296
Calories from Fat: 172

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