Roasted Red Pepper and Rosemary Pizza
Ingredients1 tube refrigerated pizza crust or 1 large whole wheat boboli crust2 tablespoons sundried tomato dressing1 large yellow onion, thinly sliced2 ounces pancetta or Italian bacon, chopped (optional)2 garlic cloves, crushed1 (7-ounce) jar roasted red peppers in water, drained and sliced1 tablespoon chopped fresh rosemary¼ cup shredded Parmesan cheeseDirections1. Heat oven to 400 degrees. Unroll pizza crust on baking sheet coated with cooking spray. Fold edges over to form a ½-inch rim. Pre-bake the crust for 5 minutes.2. Place dressing in large nonstick skillet; heat over medium heat. Add onion and cook 6 minutes. Add pancetta and garlic; cook an additional 5 minutes. Spread evenly over pizza crust.3. Layer the peppers on the pizza. Sprinkle with rosemary and cheese. Bake 10 minutes or until cheese melts and edges of crust are brown. Makes 6 servings.