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.
Yields
4 Servings