BATTER
| 1½ cups | [375 mL] | Robin Hood® All Purpose Flour or NutriTM Flour Blend |  |
| 2 envelopes | | Fleischmann’s® Instant Quick-Rise Yeast (2¼ tsp/11 mL each) | |
| 1 tbsp | [15 mL] | sugar | |
| ½ tsp | [2 mL] | garlic salt | |
| ¾ cup | [175 mL] | very warm Carnation® Regular, 2% or Fat Free Evaporated Milk (120°F-130°F/50°C-55°C) | |
| ¼ cup | [50 mL] | Crisco® Canola or Vegetable Oil | |
FILLING
| ¾ cup | [175 mL] | mozzarella cheese, shredded | |
| ¾ cup | [175 mL] | crumbled feta cheese | |
| 1 tbsp | [15 mL] | Crisco® Canola or Vegetable Oil | |
| 1 pkg | [500g] | Europe’s Best® Mediterranean Diced Delite® frozen vegetables | |
| 1 tsp | [5 mL] | Italian herb blend or Italian seasoning | |
| 1 tsp | [5 mL] | salt | |
| ¼ tsp | [1 mL] | pepper | |
TOPPING
| ¾ cup | [175 mL] | mozzarella cheese, shredded | |
| ½ tsp | [2 mL] | Italian herb blend or Italian seasoning | |
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BATTER:
Grease an 8” x 8” (2 L) baking dish. Mix all ingredients in prepared dish.
FILLING:
Sprinkle batter with mozzarella, top with feta.
Sauté vegetables, herb seasoning, salt and pepper in oil over medium-high heat for 2-3 minutes or until vegetables have softened. Drain vegetables before placing them evenly on top of batter.
TOPPING:
Sprinkle with mozzarella and herb topping.
Bake by placing in a cold oven. Set temperature to 350ºF (180ºC); baking for 30-35 minutes or until baked through.
Makes 4-6 servings
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