- Crust:
- 1 tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
- 2 tablespoons yellow cornmeal
- 1 (13.8 ounce) can Pillsbury® refrigerated pizza crust
- Seasoning Blend:
- 2 tablespoons grated Asiago cheese
- 2 tablespoons sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- Toppings:
- 8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped dry-pack sun-dried tomatoes
- 4 ounces thinly sliced pancetta or smoked ham, chopped
- Heat oven to 425 degrees F. Brush oil on bottom and sides of 15x10x1-inch pan. Sprinkle cornmeal over bottom of pan. Unroll pizza crust dough in pan; press dough to edges of pan.
- Bake 6 to 8 minutes or until light golden brown. Meanwhile, in small bowl, mix seasoning blend ingredients.
- Sprinkle toppings in order listed over partially baked crust. Sprinkle seasoning blend over toppings.
- Bake 7 to 11 minutes longer or until cheese is melted and crust is golden brown.