Pizza, Pizza, Pesto Pizza

Ingredients:

Pizza Dough:

1.  1 1/2 teaspoons active dry yeast
2. 1/2 teaspoon sugar
3. 1 cup warm water 
4. 1 1/3 cups unbleached all-purpose flour
5. 1 cup whole wheat flour
6. 1 teaspoon sea salt
7. 1 1/2 teaspoons extra virgin olive oil
8. Garlic powder and Italian seasonings 

Toppings:

1.  Pesto sauce
   
2.  Fresh mozerella
3.  Spinach
   
4. Black olives
5. 1 red Tomato
6. Zucchini slices
7. Canned artichoke hearts
8. Cheddar and Parmesan

Directions:

Pizza Dough:

• Dissolve yeast and sugar in warm water.  Let stand for a few minutes while you prepare the rest of the ingredients.
• In a food processor, add the flour, salt and 1 teaspoon olive oil.  Season with a little garlic powder and Italian seasonings.
  
• While the machine in on low, add in the liquid until absorbed by the flour.
• Let knead for an additional 30 seconds.
• Place in a zip lock bag and add in the remaining olive oil to coat the dough.
• Let sit in a warm place for 45 minutes to rise.
  
• Place dough on a lightly floured surface and roll into desired size.
• Lay crust on a pizza stone or baking sheet.
  

Preheat oven to 425:

 Toppings:

• Coat the crust with pesto sauce, slices of mozzarella, and veggies.  Top with a little bit of shredded cheddar and Parmesan cheese.
• Bake for 12-15 minutes.

Not enough time to make your own crust?  Try an individual pita pizza!  I like to use Ezekiel Pitas.   You can find these in the frozen section of your health food store.  You will only need to bake them for about 7-10 minutes.  Instant pizza.