Pesto Pizza
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)