Yield: 4 servings
|½ cup||Whole wheat flour|
|½ cup||All-purpose flour|
|½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1½ cup||Broccoli; thawed from frozen|
|3 \N||Green onions; chopped|
|10 \N||Olives; quartered|
|3 ounces||Canned waterpacked tuna drain and chunk|
|½ teaspoon||Dried basil|
|2 tablespoons||Olive oil|
|5 \N||Marinated artichokes,halved|
|½ teaspoon||Dried thyme|
|1½ cup||Mozzarella; shredded|
PIZZA PIE - PROVENCAL
Serve with lightly dressed salad greens, tossed with tomatoes, then finish with pineapple chunks spooned over yogurt.
Sprinkle 1 tbsp of the cornmeal over side and bottom of greased 9-inch glass pie plate; set aside.
In a bowl, combine whole wheat and all-purpose flours, remaining cornmeal, baking powder, baking soda, basil and salt; mix in buttermilk and oil. On work surface, knead about 10 times to form smooth dough. Press evenly over bottom and 1-inch up side of pie plate. Filling: Top with broccoli, onions, olives, tuna, artichokes, thyme and pepper; sprinkle with cheese. Bake in 375F 190C oven for about 25 minutes or until crust is golden on bottom. If desired, broil for 2-3 minutes to brown cheese.
Other nutritious ingredients may be substituted for tuna if desired.