Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PIZZA PIE - PROVENCAL-----
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
-----FILLING-----
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
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.
