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Pesto and Green Veggie Pizza
Dough:
1 package active dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 c. whole wheat flour
1 1/2 c. unbleached naturally white flour (Hodgson Mill products are good)
Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously 20 strokes. Let
rest about 10 minutes.
Fresh Pesto:
2 cups fresh basil leaves, packed
1/4 c. grated Parmesan cheese
1/2 c. olive oil
2 T. pine nuts or walnuts
3 garlic cloves, finely minced
Place basil in small batches in food processor and whip until well chopped (do about 3/4
cup at a time). Add about 1/3 of the nuts and garlic, blend again. Add about 1/3 of the
Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape
down sides of container. Process basil pesto until it forms a thick, smooth paste. Repeat
until all ingredients are used; mix all batches together well. Basil pesto keeps in
refrigerator one week, or freeze for a few months.
Pizza:
Fresh Pesto
Artichoke hearts, chopped
Fresh spinach
8 oz. Fresh mozzarella cheese slices or packaged shredded mozzarella cheese
Black or Green sliced olives
Pepperoncini peppers,choppe
Spray bottom of a pizza pan or cookie sheet with vegetable cooking spray and spread with
pizza dough. Cook for about 6-8 minutes in oven to slightly cook the crust. Remove from
oven and top with fresh pesto, artichoke hearts, spinach, olives and pepperoncini; top with
8 oz. of fresh Mozzarella slices or shredded mozzarella cheese
Bake at 425 degrees for 20 minutes or until cheese is light brown.
Submitted by Chloe Cooper and Lexi Hedge of Champaign, IL.