Pesto Pizza

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.