Pesto Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Diabetic, Main dish, Pasta, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | T | Active dry yeast |
| 1 | c | Warm water |
| 1 | t | Salt |
| 2 | T | Sweetener |
| 1/4 | c | Olive oil |
| 1 | c | White flour |
| 3 | c | Whole wheat flour |
| 2 | c | Basil, densely packed fresh |
| 1/4 | c | Pine nuts |
| 2 | Garlic cloves, large | |
| Zest from 1 lemon | ||
| 1/3 | c | Olive oil |
| 12 | oz | Marinated artichoke hearts |
| 3 | Tomatoes, sliced thinly | |
| 1 | c | Zucchini, thinly sliced |
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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 891
Calories From Fat: 342
Total Fat: 39.1g
Cholesterol: 0mg
Sodium: 847.5mg
Potassium: 835.7mg
Carbohydrates: 118.5g
Fiber: 10.8g
Sugar: 8.7g
Protein: 19.8g