Pesto and Goat Cheese Pizza

In the bowl of a food processor, combine half of the flour, the yeast and the sugar. With the motor running, carefully add the hot water. Pulse ingredients then turn off the food processor. Add the olive oil and the salt and blend the dough again. Add the remaining flour and mix until the dough forms a ball. Check the dough—if it is too sticky add more flour one tablespoon at a time. If it is too dry add more water one tablespoon at a time. When you have the right consistency, pulse dough one more time.

Remove dough from the food processor and place in a well-oiled bowl. Cover with plastic wrap and place dough in a warm place. Allow dough to rise for 30 minutes or until doubled in size. Punch down the dough, cover with the plastic and let it rise for an additional 30 minutes.

Preheat oven to 425 F. Grease a pizza stone or pan and spread out your dough.

In a bowl combine sauce ingredients, stir. Spread sauce over dough leaving a border around the edge.

Top with 1 cup of the mozzarella cheese. Toss mushrooms over the pizza. Dollop pesto over pizza, top with remaining mozzarella and crumbled goat cheese.

Bake in a 425 F oven for 10-15 minutes or until crust is golden and cheese begins to bubble. Remove from oven and allow it to sit for a few minutes before slicing.