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1
To make the crust: Sprinkle yeast over 3/4 cups warm (not lukewarm) water.
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2
Let stand for a few minutes.
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3
In a mixer, combine flour and salt.
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4
With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
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5
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
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6
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
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7
Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
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8
To make the pesto: Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender.
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9
Turn machine on, then drizzle in olive oil while it mixes.
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10
Continue blending until combined, adding additional olive oil if needed.
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11
Set aside.
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12
To make the toppings: Brush zucchini and summer squash slices with olive oil.
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13
Sprinkle with salt and pepper.
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14
Grill over medium heat until vegetables are tender and have nice grill marks.
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15
Set aside.
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16
Place whole peppers on grill and allow to blacken.
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17
Remove from grill and immediately place in a large ziploc bag.
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18
Allow to sit for 20 minutes or so, then remove peppers from bag and peel off blackened skin.
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19
Deseed peppers, then slice into strips.
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20
Set aside.
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21
Preheat oven to 475 degrees.
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22
Arrange a rack toward the bottom of the oven.
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23
To assemble the pizza: Roll out pizza dough on a floured surface; get it as thin as you can.
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24
spread a generous layer of pesto all over the surface of the crust.
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25
(You might have a little left over; if you do, store in the fridge.)
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26
Lay slices of mozzarella all over the pesto.
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27
Arrange grilled zucchini, squash, and peppers in a pretty pattern on top of the mozzarella.
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28
Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubble (watch to make sure cheese doesnt get too brown.)
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29
Remove from oven and crumble goat cheese all over the top of the pizza.
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30
Lay basil leaves on top, sprinkle with Parmesan, and serve immediately.
