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Pesto Pizza

Recipe : Pesto Pizza

Procedure :
-----------------------------------DOUGH----------------------------------- 1 tb Active dry yeast
1 c Warm water
1 ts Salt
2 tb Sweetener
1/4 c Olive oil
1 c White flour
3 c Whole wheat flour
-------------------------------PESTO TOPPING------------------------------- 2 c Densely packed fresh basil
1/4 c Pine nuts
2 ea Large garlic cloves
Zest from 1 lemon 1/3 c Olive oil
-----------------------------VEGETABLE TOPPING----------------------------- 12 oz Marinated artichoke hearts
3 lg Tomatoes, sliced thinly
1 c Zucchini, thinly sliced
1/4 c Pine nuts
DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, 1/2 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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