Pesto Pizza
- Main Ingredient: Cornmeal Whole Wheat Tomatoes
- Course: Various Main Dishes
- Dietary: Various vegetarian
- Yield:
Pesto Pizza ingredients
- ---DOUGH---
- 1 T Active-Dry yeast
- 1 c Warm water
- 1 t Salt
- 2 T 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 Large garlic cloves
- Zest from 1 lemon
- 1⁄3 c olive oil
- ---VEGETABLE TOPPING---
- 12 oz Marinated artichoke hearts
- 3 large Tomatoes, sliced thinly
- 1 c Zucchini, thinly sliced
- 1⁄4 c Pine nuts
Cooking Pesto Pizza
1. DOUGH: Combine yeast, sweetener & warm water.
2. Whiski in salt & oil & let sit for 10 minutes.
3. Add flours, 1/2 c at a time & knead for 10 minutes, adding more flour as necessary.
4. Let rise for an hour.
5. Deflate by punching down the dough.
6. pesto TOPPING: Process basil, pine nuts, garlic & zest in food processor till smooth.
7. With blender running, drizzle in the oil to form a thick paste.
8. TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal.
9. Place dough in centre & press out from the centre till the baking sheet is covered with dough.
10. Spread dough with a thin layer of pesto.
11. Arrange artichoke hearts, tomato slices & zucchini evenly over the pizza.
12. Dot with more pesto & sprinkle with pine nuts.
13. Bakei at 375F for 20 minutes or till the crust is well cooked & browned.
14. "The Big Carroti Vegetarian Cookbook".
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