If Italian Spice stewed tomatoes are unavailable, substitute regular stewed tomatoes and 1/2 tsp (2 mL) dried basil.
- Portion size 8 servings
In large bowl, combine whole wheat and all-purpose flours, cornmeal, baking powder, baking soda and salt. Combine yogurt and oil; pour over flour mixture and stir with fork to combine. On lightly floured surface, knead dough lightly into ball. Cover and set aside. (Dough can be prepared, covered and refrigerated for up to 8 hours.)
Topping: Drain and chop tomatoes, reserving juice for other use; return to sieve and set aside to let drain. Meanwhile, in saucepan of boiling water, cook broccoli and carrots for 2 to 3 minutes or until partially cooked but still crunchy. Drain; refresh under cold water.
With dampened hands, press dough into lightly greased 15- x 10-inch (40 x 25 cm) jelly roll pan. Bake in 400°F (200°C) oven for 10 to 12 minutes or until firm. Sprinkle half of the mozzarella over crust. Spread tomatoes over cheese. Sprinkle with salt and pepper to taste. Top with broccoli, carrots, green pepper, remaining mozzarella and Parmesan cheese. Bake for 15 to 20 minutes or until bottom of crust is golden.
Nutritional facts <b>Per serving:</b> about
- Protein 17 g
- Calories 400.0
- Total fat 13 g
- Total carbohydrate 57 g