Provençal Pizza
1¼-ounce envelope active dry yeast
1 cup warm water
½ teaspoon sugar
½ teaspoon salt
2 teaspoons olive oil
2½ to 3 cups all-purpose flour
½ cup prepared pesto
12 ounces ripe tomatoes, thinly sliced and seed pockets removed
3½ ounces chèvre
4 ounces best-quality fresh mozzarella, grated
In a large mixing bowl, sprinkle the yeast over the warm water. Add the sugar, stir, and set aside 10 minutes, until the mixture is bubbly. Stir in the salt and olive oil. Beat in 2½ cups of the flour, then add as much extra flour as needed to make a dough that is not too sticky to knead. Knead on a floured surface until the dough is smooth and satiny. (Or place the dough in the bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, appr
