Fast & fit sunny pizza pie

4 servings

Ingredients

Quantity Ingredient
⅓ cup Cornmeal
½ cup Whole wheat flour
½ cup All-purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
1½ cup Broccoli; thawed from frozen
3 Green onions; chopped
10 Olives; quartered
3 ounces Canned waterpacked tuna drain and chunk
½ teaspoon Dried basil
¼ teaspoon Salt
½ cup Buttermilk
2 tablespoons Olive oil
5 Marinated artichokes,halved
½ teaspoon Dried thyme
¼ teaspoon Pepper
1½ cup Mozzarella; shredded

Directions

PIZZA PIE - PROVENCAL

FILLING

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.

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