| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | tb | Stone-ground or degerminated cornmeal |
| 1 1/2 | c | Chopped cooked green beans (about 1/2 pound) |
| 1 | c | Finely chopped zucchini (about 1 medium) |
| 1 | c | Nonfat Ricotta cheese |
| 3/4 | c | Chopped onions (about 1 1/2 medium) |
| 2 | tb | Chopped fresh -or- |
| 2 | tb | Dried basil leaves |
| 1/4 | ts | Pepper |
| 1 | pk | Regular active dry yeast |
| 1/2 | c | Warm water (105 to 115 degrees) |
| 1/2 | c | Whole wheat flour |
| 1/2 | c | Tomato juice |
| 2 | tb | Chopped fresh -or- |
| 1 | tb | Freeze-dried chives |
| 1 | tb | Chopped fresh -or- |
| 1 | ts | Dried rosemary leaves; crushed |
| 1 | ts | Olive or vegetable oil |
| 1/4 | ts | White pepper (up to) |
| 1 3/4 | c | All-purpose flour |
INSTRUCTIONS
HERBED PIZZA CRUST Date: Fri, 21 Jun 1996 17:33:34 -0400 From: Chris Susalski <DntlQueen@AOL.COM> 6 servings, from Betty Crocker's New Choices Cookbook Heat oven to 400 degrees. Spray cookie sheet with nonstick cooking spray. Prepare Herbed Pizza Crust. Sprinkle cornmeal on cookie sheet. Mix remaining ingredients. Divide dough into halves. Roll one ahlf into 9-inch circle on lightly floured surface. Spread half of the vegetable mixture on lower half of circle to within 1 inch of edge. (Keep edge of circle clean to ensure secure seal.) Fold top half of dough carefully over filling. Pinch edges with fingers or fork to seal securely. Place on cookie sheet. Repeat with remaining dough and filling. Cut slit in toop of each. Bake 20 to 25 minutes or until golden brown. Herbed Pizza Crust: Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour, 1/2 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Spray medium bowl with nonstick cooking spray. Place dough in bowl, and turn greased side up. Cover and let rise in warm place 45 to 60 minutes or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Nutrition info for 1 serving: Calories - 225, Protein - 11 g, Carbohydrate ~ 41 g, Fat - 2, Dietary Fiber - 5, Cholesterol - 15 mg, Sodium - 130 mg, Postassium - 360 mg. EAT-L DIGEST 20 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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