| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Pies, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Cornmeal |
| 1/2 | c | Whole wheat flour |
| 1/2 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Salt |
| 1/2 | c | Buttermilk |
| 2 | tb | Olive oil |
| 1 1/2 | c | Broccoli; thawed from frozen |
| 3 | Green onions; chopped | |
| 10 | Olives; quartered | |
| 3 | oz | Canned waterpacked tuna drain and chunk |
| 5 | Marinated artichokes,halved | |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Pepper |
| 1 1/2 | c | Mozzarella; shredded |
INSTRUCTIONS
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
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