Name: Pesto Pizza
Ingredients: 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;; 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 lg Tomatoes; sliced thinly; 1 c Zucchini; thinly sliced; 1/4 c Pine nuts;

It is conceivable that the husband should defer more to his wife than the wife submits to her husband. If it is always the husband always getting his way, where would the husband need to die to self and prefer his wife’s needs above his own? Although Jesus Christ is our head, I do not see Him demanding where we go on vacation, what temperature we keep the house, what food we serve on the table and what color the kitchen should be decorated. Husbands, in the same way, consider your wife’s needs above your own and do not abuse the verses on submission as an excuse to be selfish! It is ultimately your spiritual service to Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Diabetic, Main dish, Vegetarian, Pasta, Vegetables	4	Servings

INGREDIENTS

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;
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	lg	Tomatoes; sliced thinly
1	c	Zucchini; thinly sliced
1/4	c	Pine nuts;

INSTRUCTIONS

DOUGH
PESTO TOPPING
VEGETABLE TOPPING
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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