You can use a pre-made pizza crust, or make your own:
2 cups whole wheat flour
1 package active dry yeast/instant yeast
3/4 teaspoon salt
1 cup warm water
1 tablespoon olive oil work well too
1 tablespoon sweetener (to feed the yeast)
Combine flour, yeast and salt. Blend in water, oil and sweetener. Stir until all ingredients are well mixed. Cover with a tea towel and place in a warm place to rise. When doubled in size it is ready to work.
Preheat oven to 425°F. Punch down dough. If making a large pie, you can roll out the whole thing. Otherwise, cut into quarters for generous individual pies. We used parchment paper on a cookie sheet to bake the pizzas–makes the crust nice and crispy and makes clean up super easy.
For the pizza pictured above, we used prepared pesto, but making your own is super easy (see below). Add enough sauce to cover the crust, but not so much that it is soggy. The pictured pizza has layers of black pepper encrusted goat cheese, mixed chopped olives (nicoise, kalamatas), cubed pineapple, wilted spinach, and ground spicy red peppers. It sounds a little crazy. It tastes amazing.
Bake in oven 10 minutes or until crust is golden brown. ENJOY!
Place four fistfuls of basil leaves, 1/4 cup olive oil, handful of pignoli nuts or walnuts, and a clove of garlic into a blender or food processor. Puree into a thick paste. You may need to add a little bit of water (or olive oil if you prefer) as you puree.
I’ve also made a more rustic pesto using a blend of basil leaves and arugula, chopping finely with a knife and smashing a garlic clove into the greens. I drizzle oil into the mixture and use a muddler to crush everything together. It smells phenomenal. Salt and pepper to taste.
Some people like to add parmesan cheese. I find it overwhelms the subtleties of the herb and nuts, but by all means add the cheese and omit the salt.