• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pesto Pizza

  • Recipe Submitted by on

Category: Vegetarian, Vegetables, Pasta, Diabetic, Main Dish

 Ingredients List

  • -----------------------------------DOUGH-----------------------------------
  • 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;


2 c Basil; densely packed fresh
1/4 c Pine nuts;
2 Garlic cloves; large
Zest from 1 lemon
1/3 c Olive oil;

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"

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