Pesto pizza

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Active dry yeast;
1 cup Warm water
1 teaspoon Salt;
2 tablespoons Sweetener;
2 cups Basil; densely packed fresh
¼ cup Pine nuts;
2 Garlic cloves; large
12 ounces Marinated artichoke hearts;
3 larges Tomatoes; sliced thinly
¼ cup Olive oil;
1 cup White flour;
3 cups Whole wheat flour;
Zest from 1 lemon
⅓ cup Olive oil;
1 cup Zucchini; thinly sliced
¼ cup Pine nuts;

Directions

DOUGH

PESTO TOPPING

VEGETABLE TOPPING

DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, ½ c at a time & knead for 10 minutes, adding more flour as necessary. Let rise for an hour.

Deflate by punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic & zest in food processor till smooth. With blender running, drizzle in the oil to form a thick paste.

TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal. Place dough in centre & press out from the centre till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot with more pesto & sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked & browned.

"The Big Carrot Vegetarian Cookbook"

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