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Broccoli Aioli Pizza




Source of Recipe


Internet


List of Ingredients




2 teaspoons cornmeal
10 ounce can Pillsbury refrigerated pizza crust

Toppings:
1/4 cup olive oil
4 garlic cloves, chopped
2 tablespoons chopped shallots or onion
1 tablespoon balsamic vinegar
1/3 cup grated Romano or Parmesan
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon red pepper flakes
6 ounces sliced Havarti or Monterey jack cheese
16 ounce package frozen broccoli cuts, thawed, well drained
7 ounce jar roasted red peppers, drained, sliced into 2 x 1/4 inch strips
1/2 cup grated Parmesan or Romano


Recipe



Heat oven to 425F. 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 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. 8 servings.