Preparation / Directions:
DOUGH: Combine yeast, sweetener and warm water. Whisk in salt and oil and let sit for 10 minutes. Add flours, 1/2 c at a time and 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 and 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 and 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 and zucchini evenly over the pizza. Dot with more pesto and sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked and browned. "The Big Carrot Vegetarian Cookbook"
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