Pesto Veggie Pizza

1. Make the dough. Mix the yeast with the water and honey in a large bowl. Let it sit for 5-10 minutes until the yeast mixture becomes fluffy. Then add 1½ cups of flour to the yeast mixture and mix together. Add olive oil, salt, garlic powder, onion powder and Italian seasoning to the dough. Mix together until combined.

2. Then slowly add 1 more cup of flour to the mixture. Combine till a dough is formed. Turn out dough onto a floured surface. Knead the dough with the heel of your hand, then pull forward and repeat. Continue, while slowly adding the last ¼ cup of of flour to the dough. Kneading should take about 5 minutes and dough should be slightly sticky. Make sure not to over knead.

3. Place dough in a large greased bowl and cover with plastic wrap. Place bowl in a place with no draft, such as the microwave or a cold oven. Let it sit until dough doubles in size, about 3-4 hours.

4. Once the dough has risen and you are ready to make pizza, preheat oven to 450 F. On a large rimmed baking sheet, sprinkle cornmeal evenly over the bottom of the pan. Place dough on baking sheet and with your fingers, gently spread the dough to the size of the pan.

5. Using a spoon, spread the pasta sauce evenly over the dough, leaving a wide berth around the edges. Add dollops of pesto to the pizza.

6. Sprinkle mozzarella and cheddar cheese over the pizza. Evenly place bell pepper, red onion and olives on pizza. Sprinkle Parmesan cheese over the top.

7. Place pan in the oven and cook for 15 minutes, rotating the pan halfway through the bake time. Crust should be golden brown and cheese should be bubbling when done. Remove pan from oven.

8. Top the pizza with fresh tomatoes. Serve and enjoy.