| 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
A Message from our Provider:
“Been taken for granted? Imagine how God feels”