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1
In a large bowl, combine yeast and half a cup of each of the flours.
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2
Stir in hot water and olive oil.
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3
Stir in additional half cup of each of the flours and salt to taste, if desired.
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4
Knead until smooth and elastic, adding additional flour if dough remains too sticky.
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5
Knead for at elast 5 minutes.
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6
Cover dough and allow to rest while you prepare filling.
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7
Preheat oven to 500F.
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8
Lightly oil tow cookie sheets with olive oil.
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9
Arrange eggplant, zucchini, mushrooms, and onion slices on cookie sheet.
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10
Combine rfeamining olive oil with crushed garlic and brush sliced vegetables well.
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11
Place in oven and grill for 5 minutes.
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12
While vegetables are grilling, flour work surface and roll dough or for a change of pace, roll dough into a thin rectangle to fit a Brush cookie sheet or pan lightly with olive oil and dust with corn meal.
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13
Tansfer dough to baking pan.
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14
Remove grilled vegetables from oven.
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15
Brush crust generously with pesto.
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16
Layer vegetables on pesto, beginning with eggplant slices, topping with zucchini, and then adding mushrooms and onion rings.
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17
Top with sun dried tomatoes.
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18
Add slices of fresh tomato.
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19
Sprinkle with chopped olives, fresh or dry basil and oregano.
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20
Place pizza on bottom rack of 500F oven and bake for 15 to 20 minutes, ur until crust is lightly browned.
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21
Remove from oven and cut into slices or squares.
