Pesto Pizzadiabetic, main dish, pasta, vegetables, vegetarian ----DOUGH---- 1 tablespoon active dry yeast 1 cup warm water 1 teaspoon salt 2 tablespoon sweetener 1/4 cup olive oil 1 cup white flour 3 cup whole wheat flour ----PESTO TOPPING---- 2 cup basil; densely packed fresh 1/4 cup pine nuts 2 garlic cloves; large 1 zest from 1 lemon 1/3 cup olive oil ----VEGETABLE TOPPING---- 12 oz marinated artichoke hearts 3 large tomatoes; sliced thinly 1 cup zucchini; thinly sliced 1/4 cup 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" |
