1 tbsp. butter
2 lg. garlic cloves, minced
1 c. canned crushed tomatoes with puree
2 tsp. minced fresh oregano or 3/4 tsp. dried
Freshly ground pepper
2 sm. broccoli stalks, cut into sm. florets
1 (13 inch) unbaked pizza
Olive oil
2 1/2 oz. pepperoni, sliced thinly
1/3 lb. blue cheese, crumbled

Preheat oven to 425 degrees. Place rack in upper third of oven. Melt butter in heavy saucepan. Add garlic and stir for 2 minutes. Add tomatoes. Bring to boil until sauce thickens, stirring frequently about 6 minutes. Stir in oregano. Season with pepper. Cool.

Blanch broccoli in boiling salted water 3 minutes. Drain and cool under cold water. Drain thoroughly.

Grease 13 inch pizza pan or baking sheet. Brush shell with olive oil. Bake 2 minutes to warm dough. Spread tomato sauce. Distribute pepperoni and broccoli over sauce. Top with cheese. Grind pepper over.

Bake until crust is brown and cheese bubbles, 15-20 minutes. Let stand 5 minutes. Cut into wedges and serve.