Fast & Fit Sunny Pizza Pie

Recipe Ingredients

		Pizza Pie Provencal
1/3 cup	20g / 0.7oz	Cornmeal
1/2 cup	31g / 1.1oz	Whole wheat flour
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Buttermilk
2 tablespoons	30ml	Olive oil
		Filling
1 1/2 cups	219g / 7.7oz	Broccoli - thawed from frozen
3		Green onions - chopped
10		Olives - quartered
3 oz	85g	Canned waterpacked tuna - drain and chunk
5		Marinated artichokes - halved
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Pepper
1 1/2 cups	355ml	Mozzarella - shredded

Recipe Instructions

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.

Source:
Cooking Light, Sept. 1995, page 142

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