Deep Dish Pizza
6 BAYS English Muffins, torn into pieces
1/2 cup grated Parmesan cheese
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 shredded mozzarella cheese
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 incorporated.
Brush bottom and sides of a 10-inch round deep-dish pizza pan with one tablespoon of olive oil. Press muffin mixture into pan. Set aside.
Heat remaining oil in a large skillet. Stir in vegetables, cover and steam/sauté over medium-high heat for 3 to 5 minutes until tender, stirring 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.