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Title: Pesto Pizza
Categories: Entree Pizza Vegetarian
Yield: 4 Servings
| 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 | 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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