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1/2 cup tahini

1/2 cup Greek-style yogurt or whole milk yogurt

Juice and zest of 1 lemon

Pinch of cayenne (optional)

In a small bowl, mix ingredients together until well blended. Add a pinch of cayenne pepper, if desired. If dip is too thick, use water to thin.

I recently visited Toronto, where I lived in the 70s. It has always been a great city to me, but I was amazed at how clean and how many great restaurants there are serving healthy and eclectic food—it has become one of North America’s top culinary destinations. One night, while roaming the many charming streets, I was thrilled to find a cute bistro with great, and I mean great, pizzas. They were not only served on whole wheat crust, but thin whole wheat crust. Pizza heaven to me! When I returned home, I started making pizzas for parties, but my way, with a variety of vegetables. They became quite a hit. I do feel that by making your own sauce, you will enhance the taste. Now that whole wheat pizza dough is readily available in many stores, much time can be saved. Use any combination of vegetables you like. If buffalo mozzarella is not available, use a good quality, whole milk variety.

Oddly enough, this pizza is also delicious served cold. Add a composed salad and you have a great lunch.

For this recipe, a large rectangular baking sheet is recommended.