MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Pesto Pizza
  Categories: Main dish, Vegetarian
       Yield: 4 servings
  
 MMMMM---------------------------DOUGH--------------------------------
       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    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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