Title: Pesto Pizza
Categories: Main dish, Vegetarian
Yield: 4 servings
MMMMM---------------------------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
MMMMM-----------------------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
MMMMM---------------------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.
