Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 1/2
teaspoons Watkins™ Caraway Seed, ground
1
bag (11 oz) frozen Brussels sprouts with sea salt & cracked pepper
1
lb shaved corned beef (from deli)
1 1/2
cups shredded Swiss cheese (6 oz)
1/2
cup Thousand Island dressing
Preparation
Heat oven to 400°F. Unroll dough in ungreased 15x10-inch nonstick pan with sides. Starting at center, press out dough to edges of pan. Sprinkle caraway seed over dough; press gently into crust.
Bake 6 to 7 minutes or until edges of crust begin to turn light golden brown.
Meanwhile, microwave frozen Brussels sprouts as directed on package. Drain; coarsely chop.
Top partially baked crust with corned beef, Brussels sprouts and cheese. Bake an additional 7 to 10 minutes or until cheese is melted. Cut into 6 rows by 4 rows; drizzle with dressing.
