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1
Put the pizza dough ingredients in to a breadmaker (in the order specified by your breadmachine), and process on pizza dough cycle.
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2
When cycle completes, remove the dough from the machine and put it in a bowl sprayed with cooking spray; cover it and let it rest for about 30 minutes.
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3
After 30 minutes, roll out the dough and put it on a greased 15 inch pizza stone sprinkled with some corn meal.
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4
Bake in 375F oven for about 5 minutes. Because the toppings on this pizza will generate some moisture, pre-baking the crust for a few minutes will prevent the pizza from becoming soggy. There's nothing worse than a soggy pizza! After pre-baking the crust, remove the pizza from the oven, and raise the temperature to 430u00b0F If your pesto and toppings aren't ready yet, cover the crust with a cloth and set aside while preparing the toppings.
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5
While pizza dough is processing, make the pesto. You will have more pesto than you will need for the pizza. But, it is better to have a little too much, than to come up short! Just save the extra in the fridge and use for something else. In a food processor or blender, blend the basil, garlic and pine nuts.
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6
Slowly add the oil and continue to blend.
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7
Add the parmesan cheese and blend until creamy.
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8
Add salt and pepper to taste.
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9
Set the pesto aside.
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10
Prepare the pizza toppings. Slice the mushrooms, chop the spinach fairly fine, julienne cut the sundried tomatoes; shred the 2 cheeses and mix the cheeses together.
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11
Prepare the pizza! Spread the pesto on the pizza dough. Depending on your preference, you will probably want between 1/2 cup - 3/4 cup of pesto. Spread it right out to the edges.
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12
Add the toppings; first the spinach, then the mushrooms, then the sun-dried tomatoes, and finally the cheeses.
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13
Bake in a 430F oven for about 15 minutes.
