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Lebanese Pizza

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Lebanese Pizza
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 8
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Who needs the corner deli when there's refrigerated pizza crust and a 30-minute recipe like this?

Ingredients

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™ 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

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
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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