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1
Combine the water, yeast, and sugar, if desired, in a small bowl.
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2
Let stand 10 minutes to proof the yeast.
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3
By hand: Combine the flour, basil, and salt in a large bowl.
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4
Add the yeast mixture and the oil, stirring until a soft smooth dough forms.
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5
In a food processor fitted with the steel blade: Combine the flour, basil, and salt by pulsing twice.
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6
Blend in half the yeast mixture with a few quick pulses.
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7
Add the rest of the yeast and the oil through the feed tube while the machine is on and operate until the mixture forms a ball of dough, about 30 to 45 seconds.
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8
Turn the dough out onto a lightly floured board and knead 5 minutes, adding a bit more flour as necessary to make the dough manageable.
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9
Shape the dough into a ball and place the dough in an oiled bowl, turning to coat the doughs surface.
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10
Let rise until double in bulk, about 45 minutes to 1 hour.
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11
Meanwhile, make the filling.
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12
Heat the oil in a small skillet over medium heat.
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13
Add the onion and saute until golden, about 5 minutes.
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14
Add the beans, mash with a fork, and season to taste with salt and pepper.
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15
Remove from heat.
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16
Heat the oven to 450 F. Lightly oil a 12-inch round pan, then dust with cornmeal.
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17
Punch the dough down, remove from the bowl, and knead for 1 minute.
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18
Stretch or roll the dough into a 12-inch circle.
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19
Spread the beans over the dough, then top with the tomato slices and the pesto.
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20
Sprinkle with Parmesan.
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21
Bake until the crust is browned, about 20 to 25 minutes.
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22
Variation: Use a prebaked pizza crust.
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23
Sprinkle the basil over the fresh tomato slices and bake until pesto is bubbly and cheese melts, about 10 minutes.
