In a stand mixer or large bowl mix the yeast, honey and water. Let stand 10 minutes or until it begins foaming.
Add the 1 TBSP oil, salt and flour and mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough into a ball and place in a large bowl. Top the dough with 1 tsp of oil and roll around to coat. Loosely cover the bowl with plastic wrap and put in a warm place to rise, about 30 minutes or until doubled in size.
WHILE DOUGH IS RESTING MAKE THE PESTO SAUCE:
Add the pine nuts and garlic to a food processor and pulse a few times until finely chopped and almost a paste like consistency, use a spatula every once in a while to push the mixture down toward the blades if necessary.
Add the basil to the food processor with the oil and pulse a few times or until basil is finely chopped.
Pour into a bowl and stir in the Parmesan, salt and pepper, set aside.
ASSEMBLE THE PIZZA:
Preheat oven to 450° F. Lightly oil a large pizza pan and set aside.
Place dough on a dry flat surface, flatten down the dough with your hands and stretch to fit your pizza pan.
Carefully place your stretched dough to your oiled pizza pan, spread the pesto sauce evenly on the dough and then top with the sliced provolone cheese.
Bake in the preheated oven for 12 minutes or until the bottom of the crust is golden brown.
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