Pesto Pizza
Yield
4 servingsPrep
30 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dough | |||
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | cup |
water
warm |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
artifical sweetener
|
* |
| ¼ | cup |
olive oil
|
|
| 1 | cup |
all-purpose flour
|
|
| 3 | cups |
whole-wheat flour
|
|
| Pesto topping | |||
| 2 | cups |
basil
fresh, densely packed |
*
|
| ¼ | cup |
pine nuts
|
|
| 2 | large |
garlic cloves
|
*
|
| 1 | each |
lemon
zest of |
|
| ⅓ | cup |
olive oil
|
|
| Vegetable topping | |||
| 12 | ounces |
artichoke hearts
marinated |
|
| 3 | large |
tomatoes
thinly sliced |
|
| 1 | cup |
zucchini
thinly sliced |
|
| ¼ | cup |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| dough | |||
| 15 | ml |
yeast, active dry
|
|
| 237 | ml |
water
warm |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
artifical sweetener
|
* |
| 59 | ml |
olive oil
|
|
| 237 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| Pesto topping | |||
| 473 | ml |
basil
fresh, densely packed |
*
|
| 59 | ml |
pine nuts
|
|
| 2 | large |
garlic cloves
|
*
|
| 1 | each |
lemon
zest of |
|
| 79 | ml |
olive oil
|
|
| Vegetable topping | |||
| 346.8 | ml/g |
artichoke hearts
marinated |
|
| 3 | large |
tomatoes
thinly sliced |
|
| 237 | ml |
zucchini
thinly sliced |
|
| 59 | ml |
pine nuts
|
|
Directions
DOUGH: Combine yeast, sweetener and warm water.
Whisk in salt and oil and let sit for 10 minutes.
Add flours, ½ cup 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 until smooth.
With blender running, drizzle in the oil to form a thick paste.
TO ASSEMBLE: Sprinkle 10 X 15 inch baking sheet with cornmeal.
Place dough in centre and press out from the centre until 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 375℉ (190℃) F for 20 minutes or until the crust is well cooked and browned.
