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Lebanese Pizza

Lebanese Pizza

Who needs the corner deli when there's refrigerated pizza crust and a 30-minute recipe like this?

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  • Prep Time 30 min
  • Total Time 0 min
  • Servings 8
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Crust

1
tablespoon cornmeal
1
(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
2
tablespoons olive or vegetable oil
1/2
to 1 teaspoon garlic powder

Filling

2
cups Progresso™ chick peas (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

Directions

  • 1 Heat 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.
  • 2 Meanwhile, in blender container or food processor bowl with metal blade, combine all filling ingredients. Blend 1 to 2 minutes or until smooth.
  • 3 Spread 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
370
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
5g,
5%
),
Cholesterol
15mg
15%;
Sodium
560mg
560%;
Total Carbohydrate
29g
29%
(Dietary Fiber
4g
4%
  Sugars
3g
3%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 1/2 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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