>From the Pillsbury website...
~~~~~
Lebanese Pizza
Who needs the corner deli when there's refrigerated pizza crust and a 30-minute
recipe like this?
Prep Time:
30 Min
Total Time:
Makes:
8 serving
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® 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
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.
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
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