Deep Dish Pizza

- 6 Bays English Muffins, torn into pieces
- 2 eggs
- 2 ounces (1/2 cup) grated Parmesan cheese, preferably fresh
- 2 tablespoons olive oil, divided
- 2 tomatoes, cored and sliced
- 4 cups sliced, mixed vegetables (peeled eggplant, leeks, broccoli, red pepper, mushrooms, zucchini)
- 3 tablespoons Boursin herb and garlic cheese or goat cheese
- 1-1/2 cups (6 ounces) shredded mozzarella or mixed cheese for pizza
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano

Place half of muffins at a time in food processor and process into crumbs; pour into bowl. Mix eggs, Parmesan, basil, and oregano in food processor until blended; pour over muffins and mix until evenly coated. Brush bottom and sides of 10-inch round deep-dish pizza pan with one tablespoon of the olive oil. Press muffin mixture into pan. Set aside. Heat remaining oil in large skillet. Stir in vegetables, cover and steam/sauté over medium-high heat for 3-5 minutes until tender. Stir occasionally to prevent sticking. Remove from heat. Drop Boursin onto crust by teaspoonfuls; top with tomato slices and sautéed vegetables. Sprinkle with shredded cheese. Bake in preheated 400° oven 20 to 25 minutes. Run knife around edge to release, and cut into wedges.

Serves 8