---------- Recipe via Meal-Master (tm) v8.02
       Title: Pesto Pizza
  Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
       Yield: 4 servings
   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”