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Lebanese Pizza

Lebanese Pizza
  • Prep 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 8
Who needs the corner deli when there's refrigerated pizza crust and a 30-minute recipe like this?
Updated December 26, 2014
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Judy Wood
Birmingham, Alabama

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™ 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

Steps

  • 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 Facts

Serving Size: 1/8 of Recipe
Calories
370
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
5g
25%
Cholesterol
15mg
5%
Sodium
560mg
23%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
16%
Sugars
3g
Protein
8g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
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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