Pesto Pizza from Healthy Diabetic Recipes

Pesto Pizza Recipe

Recipe Ingredients:

MMMMMDOUGH

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

MMMMMPESTO TOPPING

2 cup Basil, densely packed fresh
1/4 cup Pine nuts
2 Garlic cloves, large
Zest from 1 lemon
1/3 cup Olive oil

MMMMMVEGETABLE TOPPING

12 oz Marinated artichoke hearts
3 large Tomatoes, sliced thinly
1 cup Zucchini, thinly sliced
1/4 cup Pine nuts

Recipe Instructions:

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"

Servings: 4

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

:: TOP ::