Lunch: Lebanese Pizza
Who needs the corner deli when there's refrigerated pizza crust and a 30-minute recipe like this?
Ingredients
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
Instructions
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.
Meanwhile, in blender container or food processor bowl with metal blade, combine all filling ingredients. Blend 1 to 2 minutes or until smooth.
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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