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Lebanese Pizza

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Pillsbury Kitchens
Updated Dec 26, 2014
Bake-Off® Contest 38, 1998
Judy Doe
Birmingham, Alabama
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Who needs the corner deli when there's refrigerated pizza crust and a 30-minute recipe like this?

Lebanese Pizza

  • Prep Time 30 min
  • Total 0 min
  • Ingredients 11
  • Servings 8
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Ingredients

Crust

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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, in blender container or food processor bowl with metal blade, combine all filling ingredients. Blend 1 to 2 minutes or until smooth.
  • Step 
    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

370 Calories
24g Total Fat
8g Protein
29g Total Carbohydrate
3g Sugars

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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