2 t Cornmeal

10 oz Can Pillsbury

-Refrigerated All Ready -Pizza Crust ----------------------------------TOPPING---------------------------------- 1/4 c Olive oil

4 Garlic cloves, chopped

2 T Chopped shallots or onion

1 T Balsamic vinegar

1/3 c Grated Romano or Parmesan

1/2 t Dried basil leaves

1/2 t Dried thyme leaves

1/2 t Dried oregano leaves

1/4 t 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

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.