Title: Fast and Fit Sunny Pizza Pie
Categories: Cake Vegetable
Yield: 4 Servings
| 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.