Spicy broccoli aioli pizza

Yield: 8 Servings

Measure Ingredient
2 teaspoons Cornmeal
10 ounces Can Pillsbury Refrigerated All Ready Pizza Crust
¼ cup Olive oil
4 Garlic cloves, chopped
2 tablespoons Chopped shallots or onion
1 tablespoon Balsamic vinegar
⅓ cup Grated Romano or Parmesan
½ teaspoon Dried basil leaves
½ teaspoon Dried thyme leaves
½ teaspoon Dried oregano leaves
¼ teaspoon Red pepper flakes
6 ounces Sliced Havarti or Monterey Jack
16 ounces Pkg Green Giant Frozen Broccoli Cuts, thawed, well drained
7 ounces Jar roasted red peppers, drained, sliced into 2 x 1/4" strips
½ cup Grated Parmesan or Romano

TOPPING

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.

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