Pesto Pizza

4 Servings

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Pesto Pizza Ingredients

DOUGH	1/4 c Pine nuts;
1 tb Active dry yeast;	2 Garlic cloves; large
1 c Warm water	Zest from 1 lemon
1 ts Salt;	1/3 c Olive oil;
2 tb Sweetener;	VEGETABLE TOPPING
1/4 c Olive oil;	12 oz Marinated artichoke hearts;
1 c White flour;	3 lg Tomatoes; sliced thinly
3 c Whole wheat flour;	1 c Zucchini; thinly sliced
PESTO TOPPING	1/4 c Pine nuts;
2 c Basil; densely packed fresh

Instructions for Pesto Pizza

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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: PastaCuisine: Uncategorized

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