Pesto Pizza
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Pesto Pizza
  Pesto    Pizza    Vegetarian  
Last updated 6/12/2012 12:50:37 AM. Recipe ID 12066. Report a problem with this recipe.
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      Title: Pesto pizza
 Categories: Main dish, Pizza, Vegetarian
      Yield: 4 Servings
      1 tb Active dry yeast
      1 c  Warm water
      1 ts Salt
      2 tb Sweetener
    1/4 c  Olive oil
      1 c  White flour
      3 c  Whole wheat flour

MMMMM-----------------------PESTO TOPPING----------------------------
      2 c  Densely packed fresh basil
    1/4 c  Pine nuts
      2 ea Large garlic cloves
           Zest from 1 lemon
    1/3 c  Olive oil

MMMMM---------------------VEGETABLE TOPPING--------------------------
     12 oz Marinated artichoke hearts
      3 lg Tomatoes, sliced thinly
      1 c  Zucchini, thinly sliced
    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"

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Recipe ID 12066 (Apr 03, 2005)

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