California Pizza  

Dough:   

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   

Pesto:   

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 

1/2 pound garlic and fennel 

sausage or sweet Italian sausage 

3 ounces goat cheese 

10 ounces Mozzarella cheese, 

coarsely grated 

2 tablespoons freshly grated 

Parmesan cheese 

2 tablespoons cornmeal   

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 except 

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..