Grilled Vegetable Pizza

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2 1/2 ounces drained marinated artichoke hearts, cut into thin wedges

1/4 cup picked basil leaves , crumbled

2 1/4 ounces bocconcini , thinly sicked

3 1/2 ounces grilled bell peppers , patted dry with paper towel, cut into thin strips

1 1/2 cups all-purpose stone ground whole wheat flour

2 1/2 grilled eggplants , patted dry with paper towel cut into thin strips

Pizza Crust

1 teaspoon salt

Grilled Vegetable Topping

2 tablespoons basil pesto

1/4 ounce sachet dried yeast

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