With all the basil growing in the garden, I decided to make some pizza with pesto instead of red sauce. Try this delicious Pesto Pizza!

Makes 2 14–16 inch pizzas

Ingredients

For dough:
2 packages yeast
¾ cup whole wheat flour
1 tbl milk
2 tbl olive oil
½ tsp salt
3-1/2 cup white flour

For pizza topping:
2 cups pesto
4 small tomatoes
4 tbl pine nuts
24–32 oz mozzarella cheese, grated
4 tbl parmesan cheese

Method

For dough:
Make a sponge by mixing together ½ cup lukewarm water, the yeast and ¼ cup whole wheat flour. Let stand in a warm place for 20 minutes.

In a food processor with the plastic dough blade, add the white and wheat flours, and salt. Mix. Then add the milk, olive oil, and ½ cup lukewarm water. Stir briefly.

Add the yeast mixture and if using a food processor, pulse, opening and scraping the sides of the bowl a few times. Add a few more tablespoons water if necessary.

If mixing by hand, mix with a wooden spoon until the dough forms a soft ball.

In a food processor, knead about 2 more minutes. If by hand, knead dough for 10 minutes.

Preheat the oven to 425°

For pizza:
Roll out dough on slightly floured board, keeping a round shape by rolling from the center out in all directions.

When dough is the right size, transfer to a pizza pan. Let rise about 10 minutes.

Spread pesto evenly on dough with a rubber spatula.

Sprinkle on parmesan cheese.

Add grated mozzarella. Top with thin tomato slices and sprinkle on the pine nuts.

Bake for 8 to 10 minutes until the cheese is bubbly and the edges of the pizza are browned.

Slice into pieces and serve immediately.