Pesto Pizza Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
1 tbsp: Active dry yeast,
1 cup: Warm water,
1 tsp: Salt,
2 tbsp: Sweetener,
1/4 cup: Olive oil,
1 cup: White flour,
3 cup: Whole wheat flour,
PESTO TOPPING
2 cup: Densely packed fresh basil,
1/4 cup: Pine nuts,
2 each: Large garlic cloves,
Zest from 1 lemon,
1/3 cup: Olive oil,
VEGETABLE TOPPING
12 ounce: Marinated artichoke hearts,
3 large: Tomatoes, sliced thinly
1 cup: Zucchini, thinly sliced
1/4 cup: Pine nuts,
Directions:
DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & 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 & 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.
"The Big Carrot Vegetarian Cookbook"
Source from luhu.jp
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 & 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.
"The Big Carrot Vegetarian Cookbook"
Source from luhu.jp