Pesto and Pine Nut Pizza

Instructions

1. Dissolve honey in warm water. Sprinkle yeast over top and let sit 5-10 minutes until foamy.
2. In a large bowl, whisk together both flours and salt. Add yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled.
4. Preheat oven to 475°F with a pizza stone or inverted baking sheet inside.
5. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden. Set aside.
6. Punch down dough and stretch or roll into a 12-14 inch circle on parchment paper.
7. Spread pesto evenly over dough, leaving a ½-inch border.
8. Arrange mozzarella pieces over the pesto.
9. Slide pizza (on parchment) onto hot stone. Bake 12-15 minutes until crust is golden and cheese is bubbly.
10. Remove from oven. Top with fresh arugula, toasted pine nuts, and shaved Parmesan.
11. Drizzle with olive oil, scatter fresh basil leaves, and add red pepper flakes if desired.
12. Slice and serve immediately.