Ingredients
- 10 olives quartered
- 5 artichokes (marinated)
- 3 green onions (chopped)
- 170 gr mozzarella (shredded)
- 130 gr broccoli from (thawed frozen)
- 120 ml buttermilk
- 85 ml waterpacked tuna (canned)
- 65 gr wheat flour (whole)
- 65 gr all purpose flour
- 40 gr cornmeal
- 30 ml olive oil
- 2 gr baking soda
- 2 gr baking powder
- 1 gr salt
- 1 gr thyme (dried)
- 1 gr pepper
- 1 gr basil (dried)
Serve with lightly dressed salad greens, tossed with tomatoes, then finish with pineapple chunks spooned over yogurt. Sprinkle 1 tablespoon of the cornmeal over side and bottom of greased 23 cm glass pie plate; set aside. In a bowl, combine whole wheat and all-purpose flours, remaining cornmeal, baking powder, baking soda, basil and salt; mix in buttermilk and oil. On work surface, knead about 10 times to form smooth dough. Press evenly over bottom and 3 cm up side of pie plate. Filling: Top with broccoli, onions, olives, tuna, artichokes, thyme and pepper; sprinkle with cheese. Bake in 190ºC 190C oven for about 25 minutes or until crust is golden on bottom. If desired, broil for 2-3 minutes to brown cheese. Other nutritious ingredients may be substituted for tuna if desired.
