DISSOLVE the active dry yeast in the warm water. Let stand for about five minutes, until it starts foaming.
STIR the SPLENDA® and olive oil into the yeast mixture in a mixing bowl.
BEAT and knead in the rest of the ingredients until the dough is stretchy and smooth (no lumps!).
COVER and let the dough rise in a warm place until almost doubled.
PUNCH down the dough. Roll out to fit a 12” pizza pan or stone that has been sprinkled lightly with flour (any type will do). Bake for 5-10 minutes or until no longer doughy.
REMOVE from oven and spread pesto on pizza crust. Top with crushed tomatoes, bell peppers, olives, artichoke hearts, basil, oregano, and feta.
BAKE until crust is golden brown and cheese is melted and browned. Serve immediately.
All GNC Recipes