NACHO CHEESE CRUDITE

4 cups assorted vegetables (thinly sliced zucchini, carrots, peppers, broccoli, tomatoes, avocado)
1 (12-inch)* BOBOLI Original Italian Pizza Crust
1 (8 oz.) container Nacho cheese dip
2 tbsp. scallions, sliced
1 cup shredded Monterey Jack cheese

Preheat oven to 450 degrees F.

Blanch vegetables, except tomatoes and avocado in boiling water for 30 seconds; drain and set aside.

Bake pizza crust 6-8 minutes on baking sheet in lower 1/3 oven. Cool slightly; fill with nacho cheese dip and top with vegetables, scallions and cheese.

Bake 3 minutes longer, just until cheese is melted. Serve immediately.

Servings: 4-6

*For 8-inch bread shell use 1/2 ingredients.

Source: Boboli