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1
In the bowl of a food processor, combine half of the flour, the yeast and the sugar.
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2
With the motor running, carefully add the hot water.
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3
Pulse ingredients then turn off the food processor.
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4
Add the olive oil and the salt and blend the dough again.
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5
Add the remaining flour and mix until the dough forms a ball.
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6
Check the doughif it is too sticky add more flour one tablespoon at a time.
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7
If it is too dry add more water one tablespoon at a time.
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8
When you have the right consistency, pulse dough one more time.
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9
Remove dough from the food processor and place in a well-oiled bowl.
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10
Cover with plastic wrap and place dough in a warm place.
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11
Allow dough to rise for 30 minutes or until doubled in size.
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12
Punch down the dough, cover with the plastic and let it rise for an additional 30 minutes.
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13
Preheat oven to 425 F. Grease a pizza stone or pan and spread out your dough.
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14
In a bowl combine sauce ingredients, stir.
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15
Spread sauce over dough leaving a border around the edge.
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16
Top with 1 cup of the mozzarella cheese.
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17
Toss mushrooms over the pizza.
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18
Dollop pesto over pizza, top with remaining mozzarella and crumbled goat cheese.
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19
Bake in a 425 F oven for 10-15 minutes or until crust is golden and cheese begins to bubble.
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20
Remove from oven and allow it to sit for a few minutes before slicing.
