Pesto Pizza

For the Dough:

Combine honey, yeast and water into the bowl of a standing mixer (fitted with a dough hook attachment). When the yeast has dissolved, add half the flour and salt. Mix on medium-low speed. While the mixer is on, add the additional flour (the goal is to make the dough soft).

Knead the dough for approximately 10 minutes, or until smooth. Sprinkle the flour -- when appropriate -- the keep the bread from sticking.

Knead by hand at least a dozen times. It should be silky smooth and elastic-like.

Next, the dough must rise. In a well-oiled bowl, place the dough. Cover it with a towel. Give it 30 minutes -- at room temperature -- and it will rise.

Preheat the oven to 500F.

Divide the dough into 6 equal pieces. Put the pieces on sheet pans, lined with parchment paper. Cover the dough with a damp towel. Let it rest for 10 mins then immediately place in the refrigerator. Give it up to 4 hours in the fridge.

Bake for 10 minutes and/or until the crust is browned.

Remove the dough from the fridge. Let it come to room temperature. Contort the balls of dough into an 8-inch circle. Place 2 circles on each lined pan.

For the Pesto:

Place basil, parmesan, salt, pine nuts and garlic into the blender.

Pour in olive oil as the blender begins to blend the original ingredients.

For the Topping:

Brush the dough with the pesto. Add all the toppings. Only add the basil once the pizza has been baked.