MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Pesto Pizza
  Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
       Yield: 4 servings
       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”