Recipe - Pesto Pizza

DOUGH
1 tablespoon Active dry yeast;
1 cup Warm water
1 teaspoon Salt;
2 tablespoon Sweetener;
One fourth cup Olive oil;
1 cup White flour;
3 cup Whole wheat flour;

PESTO TOPPING
2 cup Basil; densely packed fresh
One fourth cup Pine nuts;
2 Garlic cloves; large
Zest from 1 lemon
1/3 cup Olive oil;

VEGETABLE TOPPING
12 ounce Marinated artichoke hearts;
3 lg Tomatoes; cut or sliced up thinly
1 cup Zucchini; thinly cut or sliced up
One fourth cup Pine nuts;

DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil &
let sit for 10 minutes. Add flours, One half cup 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"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip