Grilled Vegetable Pizza

Total Time: 36 mins Preparation Time: 1 min Cook Time: 35 mins

Ingredients

• 1 1/2 cups all-purpose stone ground whole wheat flour
• 1/4 ounce sachet dried yeast
• 1 teaspoon salt
• 2 tablespoons basil pesto
• 3 1/2 ounces grilled bell peppers, patted dry with paper towel, cut into thin strips
• 2 1/2 ounces drained marinated artichoke hearts, cut into thin wedges
• 2 1/2 grilled eggplants, patted dry with paper towel cut into thin strips
• 2 1/4 ounces bocconcini, thinly sicked
• 1/4 cup picked basil leaves, crumbled

Recipe

• 1 to make the pizza crust, place the flour, yeast and salt in a bowl. add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. turn out onto a lightly floured surface and knead until smooth. place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
• 2 preheat oven to 450°f lightly grease two bake proof trays.
• 3 use your fist to pound the dough. divide into two. roll both portions and place on two bake proof trays.
• 4 spread the base with pesto, top with the pepper, artichoke, eggplant and bocconcini.
• 5 bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.