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Broccoli Aioli PizzaAnonymous 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 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.
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