Pesto and Green Veggie Pizza

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  

DIRECTIONS: 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

(may also purchase ready-to-eat pesto in market)

*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.

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.

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