Fast & fit sunny pizza pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Cornmeal |
| 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 | Green onions; chopped | |
| 10 | Olives; quartered | |
| 3 | ounces | Canned waterpacked tuna drain and chunk |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Salt |
| ½ | cup | Buttermilk |
| 2 | tablespoons | Olive oil |
| 5 | Marinated artichokes,halved | |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Pepper |
| 1½ | cup | Mozzarella; shredded |
Directions
PIZZA PIE - PROVENCAL
FILLING
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.