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Pesto Pizza

Dough

  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 1 cup white flour
  • 3 cups whole wheat flour

Pesto

  • 2 cups fresh basil, packed
  • 1/4 cup pignolia nuts
  • 2  large garlic cloves
  • Zest from 1 lemon
  • 1/3 cup extra-virgin olive oil

Topping

  • 12 oz marinated artichoke hearts
  • 3 large tomatoes, thinly sliced
  • 1 cup zucchini, thinly sliced
  • 1/4 cup  pignolia nuts
  

Method

Preheat oven to 375°F.

Dough: Combine yeast, sweetener & warm water.  Whisk in salt and oil and let sit for 10 minutes.  Add flours, 1/2 cup at a time and 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 till slightly chunky, but smooth. Do not puree.  With blender running, drizzle in the oil to form a thick paste.

Assembly: Sprinkle 10" X 15" baking sheet with cornmeal.  Place dough in center and press out from the center till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices and zucchini evenly over the pizza.  Dot with more pesto and sprinkle with pine nuts. Bake ain preheated 375°F for 20  minutes or till the crust is well cooked & browned.

Serves: 4

Contributor: pat ciesla

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