| 1 | tb | Stone-ground or degerminated cornmeal |
| 1 1/2 | c | Chopped cooked green beans (about 1/2 pound) |
| 1 | c | Finely chopped zucchini (about 1 medium) |
| 1 | c | Nonfat Ricotta cheese |
| 3/4 | c | Chopped onions (about 1 1/2 medium) |
| 2 | tb | Chopped fresh -or- |
| 2 | tb | Dried basil leaves |
| 1/4 | ts | Pepper |
| | HERBED PIZZA CRUST |
| 1 | pk | Regular active dry yeast |
| 1/2 | c | Warm water (105 to 115 degrees) |
| 1/2 | c | Whole wheat flour |
| 1/2 | c | Tomato juice |
| 2 | tb | Chopped fresh -or- |
| 1 | tb | Freeze-dried chives |
| 1 | tb | Chopped fresh -or- |
| 1 | ts | Dried rosemary leaves; crushed |
| 1 | ts | Olive or vegetable oil |
| 1/4 | ts | White pepper |
| 1 1/2 | | -(up to) |
| 1 3/4 | c | All-purpose flour |
