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Herbed Pizza Crust
1 tablespoon stone-ground or
degerminated cornmeal
1-1/2 cups chopped cooked green beans
(about
1/2 pound)
1 cup finely chopped zucchini (about
1 medium)
1 cup nonfat ricotta cheese
3/4 cup chopped onions (about
1-1/2 medium)
2 tablespoons chopped fresh or
2 teaspoons dried basil leaves
1/4 teaspoon pepper
Heat oven to 400 degrees. Spray cookie sheet with nonstick cooking spray. Prepare Herbed Pizza Crust--except do not roll into circle. Sprinkle cornmeal on cookie sheet. Mix remaining ingredients.
Divide dough into halves. Roll one half into 9-inch circle on lightly floured surface. Spread half of the vegetable mixture on lower half of circle to within 1 inch of edge. (Keep edge of circle clean to ensure secure seal.) Fold top half of dough carefully over filling. Pinch edges with fingers or fork to seal securely. Place on cookie sheet. Repeat with remaining dough and filling. Cut slit in top of each. Bake 20 to 25 minutes or until golden brown. 6 servings
1 tablespoon stone-ground or
degerminated cornmeal
1-1/2 cups chopped cooked green beans
(about
1/2 pound)
1 cup finely chopped zucchini (about
1 medium)
1 cup nonfat ricotta cheese
3/4 cup chopped onions (about
1-1/2 medium)
2 tablespoons chopped fresh or
2 teaspoons dried basil leaves
1/4 teaspoon pepper
Heat oven to 400 degrees. Spray cookie sheet with nonstick cooking spray. Prepare Herbed Pizza Crust--except do not roll into circle. Sprinkle cornmeal on cookie sheet. Mix remaining ingredients.
Divide dough into halves. Roll one half into 9-inch circle on lightly floured surface. Spread half of the vegetable mixture on lower half of circle to within 1 inch of edge. (Keep edge of circle clean to ensure secure seal.) Fold top half of dough carefully over filling. Pinch edges with fingers or fork to seal securely. Place on cookie sheet. Repeat with remaining dough and filling. Cut slit in top of each. Bake 20 to 25 minutes or until golden brown. 6 servings
