Recipe by Fairly Fat Guys
Prep time: 20 minutes. Baking time: 35 minutes. Makes 4-6 servings.
Batter:
1 ½ cups all purpose flour
2 envelopes instant quick rise yeast (2 ¼ tsp)
1 Tbsp sugar
½ tsp garlic salt
¾ cup very warm regular, 2% or fat-free evapourated milk (120°F)
¼ cup canola or vegetable oil
Filling:
¾ cup Jensen mozzarella cheese, shredded
¾ cup Feta cheese, crumbled
1 Tbsp Pristine canola or vegetable oil
1 pkg (500g) frozen vegetables (your favourite)
1 tsp Italian herb blend or seasoning
1 tsp salt
¼ tsp pepper
Topping:
¾ cup Jensen mozzarella cheese, shredded
1 tsp Italian herb blend or seasoning
Grease 8” x 8” baking dish. Mix flour, yeast, sugar, garlic salt, evapourated milk and ¼ cup oil in dish. Sprinkle batter with ¾ cup mozzarella and top with Feta. Sauté vegetables, herb seasoning, salt and pepper in canola oil over medium-high heat for 2-3 minutes or until vegetables have softened. Drain vegetables before placing them evenly on top of batter. Sprinkle with ¾ cup mozzarella and herb seasoning. Bake by placing in cold oven. Set temperature to 350°F. Bake for 30-35 minutes or until baked through.
