Ingredients

Crust:
1 tablespoon cornmeal
10-ounce can refrigerated pizza crust
2 tablespoons olive or vegetable oil
1/2 to 1 teaspoon garlic powder

Filling:
15-ounce can garbanzo beans or chickpeas, drained
1/2 cup olive or vegetable oil
1 to 2 teaspoons garlic powder
1 tablespoon lemon juice

Topping:
1 1/2 cups chopped Italian plum tomatoes
4 1/4-ounce can chopped ripe olives, drained (about 1 cup)
4 ounces (1 cup) feta cheese, crumbled

Directions

Heat oven to 425 F.

Spray 15-by-10-by-1-inchbaking 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.

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

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. Makes 8 servings.

Nutritional facts per serving: 370 cals., 24 g fat, 15 mg chol., 560 mg sodium, 29 g carbo., 8 g pro. — Judy Wood.