Ingredients
- 2 sweetener
- 2 garlic (cloves)
- 1 lemon
- 375 gr wheat flour (whole)
- 240 gr artichoke hearts (marinated)
- 240 ml warm water
- 130 gr zucchini
- 140 ml olive oil
- 130 gr flour (white)
- 70 gr pine nuts
- 65 gr densely packed basil (fresh)
- 12 gr dry yeast (active)
- 3 gr salt
- 3 slices tomatoes
DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, half 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 25 cm X 38 cm 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 190ºC for 20 minutes or till the crust is well cooked & browned. "The Big Carrot Vegetarian Cookbook"
