pizza pie provencal filling
1/3 cup cornmeal 1 1/2 cups broccoli, thawed from
1/2 cup whole wheat flour frozen
1/2 cup all-purpose flour 3 green onions, chopped
1/2 tsp baking powder 10 olives, quartered
1/2 tsp baking soda 3 oz canned waterpacked tuna,
1/2 tsp dried basil drain and chunk
1/4 tsp salt 5 marinated artichokes,
1/2 cup buttermilk halved
2 Tbs olive oil 1/2 tsp dried thyme
1/4 tsp pepper
1 1/2 cups mozzarella, shredded
Procedure
1 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 be substituted for tuna if desired.
