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California Pizza

1 cup lukewarm water (110 degrees)
2 packages yeast
3 1/2 cups unbleached flour
1 teaspoon coarse salt
1 teaspoon sugar
1 tablespoon olive oil
1 cup olive oil
2 cups fresh basil leaves
2 cloves garlic, chopped
3 tablespoons pine nuts
1/2 cup freshly grated Parmesan cheese
1 onion, thinly sliced
1 sweet red pepper, seeded and sliced into strips
1 green peppers, seeded and sliced into strips
2 tablespoons olive oil
1 tablespoon water

Directions ::..

Prepare dough: Dissolve yeast in water and set aside. Mix

flour, salt, and sugar in a bowl. Make a “well” in the

center, pour in yeast solution and olive oil. Blend in the

flour using a fork, working towards the outside of teh well.

As dough becomes stiff, incorporate remaining flour by

hand. Gather into a ball and knead eight to ten minutes

on a floured board. Place in an oil-coated bowl, cover with

a damp cloth, and let rise in a warm, draft-free place until

doubled in size, approximately two hours.

Prepare pesto sauce using a blender or food processor.

Combine all ingredients exceptp cheese. Process but do not

create a puree. Stir in cheese. Set side.

Saute onions and peppers in one tablespoon olive oil and

water in a large skillet over medium heat. Stir frequently

until peppers are soft. Drain and set aside. Brown sausage,

breaking into pieces as it cooks. Drain off excess fat. Chop

coarsely and set aside.

Preheat overn to 400 degrees. Spread remaining olive oil

evently over a 12–inch pizza pan. Sprinkle with cornmeal.

Punch down pizza dough, flatten lightly with a rolling pin,

turn and flatten with fingers. Place dough in pan

and spread to edges with finertips. Bake five minutes.

Spread pesto sauce over dough. Crumble goat cheese evenly

over pesto. Add onions and peppers, sausage, and cheeses.

Bake 10 minutes or until crust is slightly brown and

cheese is bubbly..