Pesto Pizza

Yield: 4 servings

MMMMM---DOUGH
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
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