Pesto Pizza

Place the sugar and warm water in a large mixing bowl and stir together to combine.

Sprinkle the yeast on top and allow it to dissolve.

When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 1 ½ cups of the flour until incorporated.

Stir in the olive oil, salt, and garlic powder.

While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)

Knead the dough until it passes the windowpane test** (approx. 10 minutes).

Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel.

Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).

When the dough has grown to twice its original size, punch it down, knead it a few times, and stretch/press/roll it into a thin, wide circle.

Layer with the toppings.

Preheat the oven to 500 degrees F.

Spread a thin layer of pesto over the unbaked crust, leaving a clean margin of about ½-inch around the edge.

Sprinkle on the shredded mozzarella in an even layer.

Tear the fresh mozzarella into pieces and layer it on top.

Bake until crisp and browned on the bottom (approx. 9 to 15 minutes), then slice and serve.