---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pizza
       Yield: 8 servings
       2 ts Cornmeal
      10 oz Can Pillsbury
            -Refrigerated All Ready
            -Pizza Crust
     1/4 c  Olive oil
       4    Garlic cloves, chopped
       2 tb Chopped shallots or onion
       1 tb Balsamic vinegar
     1/3 c  Grated Romano or Parmesan
     1/2 ts Dried basil leaves
     1/2 ts Dried thyme leaves
     1/2 ts Dried oregano leaves
     1/4 ts 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