MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pesto Pizza
 Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
      Yield: 4 servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 tb Active dry yeast;                 1/4 c  Olive oil;
      1 c  Warm water                          1 c  White flour;
      1 ts Salt;                               3 c  Whole wheat flour;
      2 tb Sweetener;                    

MMMMM-----------------------PESTO TOPPING----------------------------
      2 c  Basil; densely packed fresh              Zest from 1 lemon
    1/4 c  Pine nuts;                        1/3 c  Olive oil;
      2    Garlic cloves; large          

MMMMM---------------------VEGETABLE TOPPING--------------------------
     12 oz Marinated artichoke hearts;         1 c  Zucchini; thinly sliced
      3 lg Tomatoes; sliced thinly           1/4 c  Pine nuts;
 
  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"
 
MMMMM