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Judy Wood
Birmingham, Alabama
Who needs the corner deli when there's refrigerated pizza crust and a 30-minute recipe like this?
Lebanese Pizza
- Prep Time 30 min
- Total 0 min
- Ingredients 11
- Servings 8
Ingredients
Crust
- 1 tablespoon cornmeal
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 2 tablespoons olive or vegetable oil
- 1/2 to 1 teaspoon garlic powder
Filling
- 2 cups Progresso™ chickpeas (garbanzo beans), drained (from 19-oz can)
- 1/2 cup olive or vegetable oil
- 1 to 2 teaspoons garlic powder
- 1 tablespoon lemon juice
Toppings
- 1 1/2 cups chopped Italian plum tomatoes
- 1 (4 1/4-oz.) can chopped ripe olives, drained (about 1 cup)
- 4 oz. (1 cup) feta cheese, crumbled
Instructions
-
Step1Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray; sprinkle evenly with cornmeal. Unroll dough; place in greased pan. Starting at center, press out dough with hands. Brush with 2 tablespoons oil; sprinkle with 1/2 to 1 teaspoon garlic powder. Bake at 425°F. for 7 to 9 minutes or until light golden brown.
-
Step2Meanwhile, in blender container or food processor bowl with metal blade, combine all filling ingredients. Blend 1 to 2 minutes or until smooth.
-
Step3Spread filling over partially baked crust. Top with tomatoes, olives and cheese. Return to oven; bake at 425°F. for an additional 10 to 12 minutes or until edges of crust are golden brown.
Nutrition
370
Calories
24g
Total Fat
8g
Protein
29g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1/8 of Recipe
- Calories
- 370
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 15mg
- 5%
- Sodium
- 560mg
- 23%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 3g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 1/2 Very Lean Meat; 4 Fat;
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