Spicy Broccoli Aioli Pizza
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cornmeal
|
|
| 10 | ounces |
pizza crust dough
|
* |
| Topping | |||
| ¼ | cup |
olive oil
|
|
| 4 | each |
garlic cloves
chopped |
|
| 2 | tablespoons |
shallots
or onion, chopped |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| ⅓ | cup |
romano cheese
or parmesan, grated |
*
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 6 | ounces |
havarti cheese
or monterey jack, sliced |
|
| 16 | ounces |
broccoli, frozen
thawed, well drained |
|
| 7 | ounces |
roasted red bell peppers
ddrained, sliced into 2 x 1/4 inch strips |
|
| ½ | cup |
Parmesan cheese
or romano, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cornmeal
|
|
| 289 | ml/g |
pizza crust dough
|
* |
| Topping | |||
| 59 | ml |
olive oil
|
|
| 4 | each |
garlic cloves
chopped |
|
| 3E+1 | ml |
shallots
or onion, chopped |
|
| 15 | ml |
balsamic vinegar
|
|
| 79 | ml |
romano cheese
or parmesan, grated |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 1.3 | ml |
red pepper flakes
|
|
| 173.4 | ml/g |
havarti cheese
or monterey jack, sliced |
|
| 462.4 | ml/g |
broccoli, frozen
thawed, well drained |
|
| 202.3 | ml/g |
roasted red bell peppers
ddrained, sliced into 2 x 1/4 inch strips |
|
| 118 | ml |
Parmesan cheese
or romano, grated |
|
Directions
Heat oven to 425 degrees F.
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.
