Pesto Vegetable Pizza

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Pesto Vegetable Pizza

 

You can use a prepared crust too.

 

Dough:

1 tbsp. active dry yeast

1 cup warm water

1 tsp. salt

2 tbsps. sugar

1/4 cup olive oil

1 cup white flour

3 cups whole wheat flour

 

Pesto Topping;

2 cups densely packed fresh basil

1/4 cup pine nuts

2 large garlic cloves

zest from 1 lemon

1/3 cup olive oil

 

Vegetable Topping;

12 ozs. mated artichoke hearts

3 large tomatoes, sliced thinly

1 cup zucchini, thinly sliced

1/4 cup pine nuts

 

DOUGH: Combine yeast, sugar & warm water. Whisk in

salt & oil & let sit for 10 minutes. Add flours, 1/2

cup 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 & zest

in food processor till smooth. With blender running,

drizzle in the oil to form a thick paste.

TO ASSEMBLE: Sprinkle 10 " X 15 " baking sheet with

cornmeal. Place dough in centre & press out from the

centre till the baking sheet is covered with dough.

Spread dough with a thin layer of pesto. Arrange

artichoke hearts, tomato slices & zucchini evenly over

the pizza. Dot with more pesto & sprinkle with pine

nuts. Bake at 375F for 20 minutes or till the crust

is well cooked & browned.

 

 

 

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