- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Divide dough evenly into 2 portions. Sprinkle work surface with cornmeal; roll each portion into 10-inch diameter circle. Transfer dough to baking sheet sprinkled with cornmeal; set aside.
Preheat oven to 450°F. In food processor, combine ricotta, feta, oil, lemon zest and garlic until smooth. Stir in dill; season with pepper. Spread ricotta mixture over reserved crusts and top with green onions.
Bake until crusts are golden brown, about 15 minutes. Sprinkle with additional dill. Drizzle with olive oil or balsamic glaze, if desired.
Nutritional facts PER SERVING
- Iron 4.4 mg
- Fibre 3 g
- Sodium 900 mg
- Sugars 3 g
- Protein 23 g
- Calories 495
- Total fat 20 g
- Cholesterol 50 mg
- Saturated fat 9 g
- Total carbohydrate 56 g
