Pesto pizza

Yield: 4 servings MMM

Ingredients:

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

Instructions:

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