1 tube refrigerated pizza crust or 1 large whole wheat boboli crust
2 tablespoons sundried tomato dressing
1 large yellow onion, thinly sliced
2 ounces pancetta or Italian bacon, chopped (optional)
2 garlic cloves, crushed
1 (7-ounce) jar roasted red peppers in water, drained and sliced
1 tablespoon chopped fresh rosemary
¼ cup shredded Parmesan cheese
1. 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.