MMMMMDOUGH
1 tbsp Active dry yeast
1 cup Warm water
1 tsp Salt
2 tbsp Sweetener
1/4 cup Olive oil
1 cup White flour
3 cup Whole wheat flour
MMMMMPESTO TOPPING
2 cup Basil, densely packed fresh
1/4 cup Pine nuts
2 Garlic cloves, large
Zest from 1 lemon
1/3 cup Olive oil
MMMMMVEGETABLE TOPPING
12 oz Marinated artichoke hearts
3 large Tomatoes, sliced thinly
1 cup Zucchini, thinly sliced
1/4 cup Pine nuts
Directions
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"
Servings: 4 servings
Pesto Pizza Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Vegetarian; Pasta; Vegetables
The History of Recipes
Academics have proved the existance of recipes back into the far past, in truth as far back into history as the early Egyptians, and quite possibly further than that. However, sadly, these early records were just simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During the time of the Roman Empire a man called Apicius created a few documents which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the early Romans made use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and parsley. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including parsley, basil and rosemary. These new herbs and spices caused an outbreak in publications on food, some of which are now in private cookery archives. The introduction of television brings us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pesto Pizza recipe.
