ARTICHOKE PESTO PIZZA PESTOHere is the veggie contribution.. ok, now we're even..:)
- 2 c Densely packed fresh basil
- 1/4 c Pine nuts
- 2 Large garlic cloves
- Zest from 1 lemon
- 1/3 c Olive oil
TOPPINGPESTO TOPPING:
- 12 oz Marinated artichoke hearts
- 3 lg. Tomatoes, sliced thinly
- 1 c Zucchini, thinly sliced
- 1/4 c Pine nuts
1) Process basil, pine nuts, garlic & zest in food processor till smooth.
With blender running, drizzle in the oil to form a thick paste.
ASSEMBLE: (Dough recipe post #40 above)
1) Sprinkle 10" X 15" baking sheet with cornmeal.
2) Place dough in center & press out from the center till the baking sheet is covered with dough.
3) Spread dough with a thin layer of pesto.
4) 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.