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For the Crust:.
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Put baking stone or baking sheet in oven and preheat to 400F.
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Mix all dry ingredients, including any herbs, in food processor.
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Cut in butter until in large pea-sized hunks.
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If you are adding cheese, tomatoes or olives, do so now.
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With mixer running, drizzle milk into flour just until it forms a solid ball of dough.
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Turn dough onto a surface floured with whole wheat and knead a few turns until smooth.
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Roll or press dough into desired shape.
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Remove baking sheet or stone from oven and sprinkle with cornmeal.
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Transfer dough to hot pizza stone or baking sheet and pre-bake for 3-5 minutes.
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*If you do not have a food processor, cut the butter into the dry ingredients with two knives or your fingers until mixture is like coarse meal.
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Stir in milk and mix with a fork just until it holds together.
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Knead briefly to smooth and roll or pat out.
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For finished pizza:.
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Drop pesto in spoonfuls over crust and spread evenly.
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Top with meat and veggies, then scatter cheese evenly.
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Bake for 10-15 minutes, enough to melt and brown cheese.
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Other suggested topping combinations:.
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marinara sauce, Italian turkey sausage, yellow and green summer squash, tomatoes.
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OR.
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pesto, chicken, eggplant, green onions, olives.
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OR.
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a little curry paste blended into plain yogurt, chicken, summer squash, yellow corn kernels, peas, tomatoes, (after pizza is cooked, top with chutney and cilantro instead of parmesan!
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).
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OR.
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salsa, chicken, peppers, black beans, corn, tomatoes, cheddar and jack cheese.
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The possibilities are limited only by your imagination!
