Pesto pizza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Active dry yeast; |
| 1 | cup | Warm water |
| 1 | teaspoon | Salt; |
| 2 | tablespoons | Sweetener; |
| 2 | cups | Basil; densely packed fresh |
| ¼ | cup | Pine nuts; |
| 2 | Garlic cloves; large | |
| 12 | ounces | Marinated artichoke hearts; |
| 3 | larges | Tomatoes; sliced thinly |
| ¼ | cup | Olive oil; |
| 1 | cup | White flour; |
| 3 | cups | Whole wheat flour; |
| Zest from 1 lemon | ||
| ⅓ | cup | Olive oil; |
| 1 | cup | Zucchini; thinly sliced |
| ¼ | cup | Pine nuts; |
Directions
DOUGH
PESTO TOPPING
VEGETABLE TOPPING
DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, ½ 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"