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
  • ingredients 11
  • servings 8

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
  • 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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