Broccolini and Olive Skillet Pizza

• 1 tablespoon yellow cornmeal
• 12 ounces store-bought pizza dough, at room temperature
• 1 (14.5-oz.) can diced tomatoes, drained
• 2 teaspoons sliced garlic
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 6 ounces sliced low-moisture mozzarella cheese
• 8 ounces fresh broccolini, trimmed
• 1 tablespoon extra-virgin olive oil
• ¼ cup pitted black olives, halved lengthwise
• 1 teaspoon crushed red pepper

Preheat oven to 450°F. 
 Sprinkle the cornmeal in a 10-inch cast-iron skillet. Place the dough in the skillet; press gently to cover the bottom and 1 inch up the side. Cook over medium, 8 minutes, 
until the dough bubbles and the bottom begins to brown.

Top the dough while it cooks with the tomatoes and garlic. Sprinkle with ½ teaspoon 
each of the salt and pepper. Top evenly with the mozzarella. Toss the broccolini with the oil and the remaining salt and pepper; arrange over the mozzarella. Top with the olives.

Bake in oven until the crust 
is golden and the cheese begins to brown, about 18 
 minutes. Let stand 5 minutes before slicing. Sprinkle with the red pepper.

Serves 4; 421 calories.

VERDICT:  I made this while Dad, Connie and John were gardening--super-easy and better than it had any right to be--kind of a non-goopy deep-dish.  The broccolini got crispy and delicious, and the olives were delicious and salty and savory.  Keep!