Ingredients
- 2 sweetener
- 2 garlic (cloves)
- 1 lemon
- 3 c wheat flour (whole)
- 12 oz artichoke hearts (marinated)
- 1 c warm water
- 1 c zucchini
- 5/8 c olive oil
- 1 c flour (white)
- 1/2 c pine nuts
- 2 c densely packed basil (fresh)
- 1 tb dry yeast (active)
- 1 ts salt
- 3 slices tomatoes
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"