Greek Pizza with Pourable Crust

Deselect All

1 Japanese eggplant, sliced into 1/4-inch rounds

Kosher salt and freshly ground black pepper

1 bell pepper, sliced into 1/4-inch rounds 

2 teaspoons canola oil

Nonstick cooking spray 

2 tablespoons cornmeal

3/4 cup whole-wheat flour

1/4 cup all-purpose flour

1 teaspoon dried oregano, crushed between fingers

3/4 cup reduced-fat milk

2 large eggs, beaten

8 artichokes from a 14-ounce can, drained, rinsed and halved

1/4 cup thinly sliced red onion

1 cup cherry tomatoes, halved

2 ounces (1/2 cup) crumbled feta 

Fresh mint leaves and lemon wedges, optional