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1
Put the warm water in a small bowl.
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2
Dissolve the yeast, sugar and salt in the water.
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3
Let the mixture sit for 10-15 minutes.
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4
Transfer to the bowl of you stand mixer with dough hook attached.
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5
Gradually add in flour until the dough forms a ball and begins to pull away from the sides.
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6
Lightly dust a cutting board, and transfer the dough to it.
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7
Knead it for 5-7 minutes adding flour as necessary.
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8
Dough should be tacky but not overly sticky.
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9
Form into a ball and fold under itself so the top of the ball is tight.
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10
In another bowl drizzle the 1 1/2 teaspoons of olive oil (plus more if this amount isnt enough to coat the entire bowl) and swirl around so the bowl is evenly coated.
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11
Transfer the dough to the greased bowl.
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12
Cover and transfer to the refrigerator for at least 4 hours or until dough has doubled in size.
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13
Once risen, transfer the dough to a floured surface and cut it into 3 even pieces.
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14
Roll each piece into a ball and then cover with a tea towel to let rest for about 30 minutes.
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15
At this point, if you are using a pizza stone, place it in the oven and preheat oven to 475 F.
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16
Now prepare your pesto.
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17
In your food processor, with the blade attached, crush the nuts by pulsing until it becomes slightly granulated.
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18
Add the Pecorino cheese, a dash of salt and pepper, basil, arugula and spinach.
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19
Pulse until all ingredients are completely incorporated.
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20
While you have the food processor running, start to drizzle in your extra-virgin olive oil until it reaches the consistency you desire (we used about a cup).
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21
Shape your 3 balls of pizza dough into large rounds onto a pizza peel (if you are using one).
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22
Spread the pesto onto the pizza dough and sprinkle with goat cheese and layer with the sliced salmon.
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23
Top with a few more goat cheese crumbles.
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24
Slide the pizzas onto the hot pizza stone and bake for about 8 minutes or until the dough begins to brown.
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25
Remove from the oven and let the pizzas sit for about 3-4 minutes before serving.
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26
Enjoy!
