Ingredients

Dough:
1 Tbsp. active dry yeast
1/4 C. olive oil
1 C. warm water
1 C. white flour
1 tsp. salt
3 C. whole wheat flour
2 Tbsp. sweetener
Pesto Topping:
2 C. fresh basil, densely packed
zest from 1 lemon
1/4 C. pine nuts
1/3 C. olive oil
2 garlic cloves, large
Vegetable Topping:
12 oz. marinated artichoke hearts
1 C. zucchini, thinly sliced
3 large tomatoes, thinly sliced
1/4 C. pine nuts

Cooking Instructions

Dough: Combine yeast, sweetener and warm water. Whisk in salt and 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 and zest in food processor until smooth. With blender running, drizzle in oil to form a thick paste. To Assemble: Sprinkle a 10 by 15-inch baking sheet with cornmeal. Place dough in center. Press out from center until baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices and zucchini evenly over pizza. Dot with more pesto; sprinkle with pine nuts. Bake at 375 degrees F. 20 minutes, or until crust is well cooked and browned.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: