1 tb Active dry yeast 1 c Warm water 1 ts Salt 2 tb Sweetener 1/4 c Olive oil 1 c White flour 3 c Whole wheat flour
PESTO TOPPING:
2 c Densely packed fresh basil 1/4 c Pine nuts 2 ea Large garlic cloves Zest from 1 lemon 1/3 c Olive oil
VEGETABLE TOPPING:
12 oz Marinated artichoke hearts 3 lg Tomatoes, sliced thinly 1 c Zucchini, thinly sliced 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"