Roasted Red Pepper Pizza
|Canned refrigerated all ready pizza crust||10 Ounce (1 Can)|
|Prepared pizza sauce||3⁄4 Cup (12 tbs)|
|Green bell pepper strips||1⁄2 Cup (8 tbs) (2X1/4-Inch Strips)|
|Thinly sliced onion||1⁄2 Cup (8 tbs) (Cut In Half And Sliced)|
|Thinly sliced prosciutto ham/Canadian bacon cut into thin strips||4 Ounce|
|Jarred roasted red bell pepper||7 Ounce, rinsed, drained, patted dry|
|Provolone cheese slice||8 Ounce|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Chopped fresh chives/1 teaspoon freeze-dried chives||1 Tablespoon|
|Fresh basil leaves/1 teaspoon dried basil leaves||1 Tablespoon, cut into thin strips|
Heat oven to 425°F.
Grease 12-inch pizza pan or 13x9-inch pan.
Sprinkle corn meal evenly over bottom of pan.
Unroll dough and place in greased pan; starting at center, press out with hands.
Spoon pizza sauce evenly over crust.
Top with green pepper, onion, prosciutto and roasted red peppers.
Arrange cheese slices over top.
Sprinkle with olives, chives and basil.
Bake at 425°F. for 20 to 25 minutes or until crust is deep golden brown.
Let stand 5 minutes.