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Name: Pesto Pizza
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 c White flour; 3 c Whole wheat flour; 12 oz Marinated artichoke hearts; 2 densely-packed c Basil, fresh; 1/3 c Olive oil; Zest from 1 lemon; 1/4 c Pine nuts; 1/4 c Pine nuts; 2 cloves Garlic large; 1 c Zucchini thinly sliced; 1 tb Active dry yeast; 1 ts Salt; 1/4 c Olive oil; 3 lg Tomatoes sliced thinly; 2 tb Sweetener; 1 c Warm water

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Pesto Pizza

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

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

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Nutrition

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Serving Size: 1 Serving (452g)
Recipe Makes: 4

Calories: 744
Calories from Fat: 208 (28%)

Amt Per Serving		% DV

	Total Fat 23.1g	31 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 7.7g
Cholesterol 0mg		0 %
Sodium 67.4mg		2 %
Potassium 1591.7mg		42 %
Total Carbohydrate 117g		34 %
	Dietary Fiber 22.8g	91 %
	Sugars, other 94.2g
Protein 30.2g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 744

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