--PIZZA PIE - PROVENCAL--
1/3 c  Cornmeal
1/2 c  Whole wheat flour
1/2 c  All-purpose flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Dried basil
1/4 ts Salt
1/2 c  Buttermilk
2 tb Olive oil

-FILLING –
1 1/2 c Broccoli; thawed from frozen
3 Green onions; chopped
10 Olives; quartered
3 oz Canned waterpacked tuna
– drain and chunk
5 Marinated artichokes,halved
1/2 ts Dried thyme
1/4 ts Pepper
1 1/2 c Mozzarella; shredded

Serve with lightly dressed salad greens, tossed with tomatoes, then finish
with pineapple chunks spooned over yogurt. Sprinkle 1 tbsp of the cornmeal
over side and bottom of greased 9-inch 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 1-inch up side of pie plate. Filling: Top with broccoli, onions,
olives, tuna, artichokes, thyme and pepper; sprinkle with cheese. Bake in
375F 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.