Yield: 4 Servings
Measure | Ingredient |
---|---|
⅓ cup | Cornmeal |
½ cup | Whole wheat flour |
½ cup | All-purpose flour |
½ teaspoon | Baking powder |
½ teaspoon | Baking soda |
½ teaspoon | Dried basil |
¼ teaspoon | Salt |
½ cup | Buttermilk |
2 tablespoons | Olive oil |
1½ cup | Broccoli; thawed from frozen |
3 \N | Green onions; chopped |
10 \N | Olives; quartered |
3 ounces | Canned waterpacked tuna drain and chunk |
5 \N | Marinated artichokes,halved |
½ teaspoon | Dried thyme |
¼ teaspoon | Pepper |
1½ cup | Mozzarella; shredded |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini