Lebanese Pizza

(12)
  4 reviews
  • 30|min prep time
  • total time
  • 11 ingredients
  • 8 servings

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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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