Grilled Vegetable Pizza

• 1 12 cups all-purpose stone ground whole wheat flour
• 14 ounce sachet dried yeast
• 1 teaspoon salt
• 2 tablespoons basil pesto
• 3 12 ounces grilled bell peppers, patted dry with paper towel, cut into thin strips
• 2 12 ounces drained marinated artichoke hearts, cut into thin wedges
• 2 12 grilled eggplants, patted dry with paper towel cut into thin strips
• 2 14 ounces bocconcini, thinly sicked
• 14 cup picked basil leaves, crumbled

1. To make the pizza crust, place the flour, yeast and salt in a bowl.
2. Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined.
3. Turn out onto a lightly floured surface and knead until smooth.
4. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
5. Preheat oven to 450F Lightly grease two bake proof trays.
6. Use your fist to pound the dough.
7. Divide into two.
8. Roll both portions and place on two bake proof trays.
9. Spread the base with pesto, top with the pepper, artichoke, eggplant and bocconcini.
10. Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.

whole wheat flour, yeast, salt, basil pesto, bell peppers, hearts, eggplants, bocconcini, basil

Taken from www.food.com/recipe/grilled-vegetable-pizza-283899 (may not work)