| 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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