Provencal Pizza

         Yield: 6 Servings
Categories: The main co, Pizza

1 1/4 oz Active dry yeast 1 c Warm water 1/2 ts Sugar 1/2 ts Salt 2 ts Olive oil 2 1/2 c Flour; up to 3 cups 1/2 c Pesto sauce 12 oz Ripe tomatoes; thinly -sliced,seeded 3 1/2 oz Chevre cheese 4 oz Mozzerella; grated In a large mixing bowl, sprinkle the yeast over the warm water. Add the sugar, stir and set aside for 10 mins., until the mixture is foamy. Stir in the salt and olive oil. Beat in 2 1/2 cups of flour, then as much extra flour to make a dough that is not too sticky. Knead on a floured surface until the dough is smooth and satiny. Place the dough in an oiled bowl, turn to oil the top, cover with a kitchen towel and let rise for 1 hour or until doubled. Preheat oven to 425 degrees. Brush a little olive oil over the bottom and sides of a 10"x15" pan. Punch down the dough and press it into the bottom of the pan. Spread the pesto over the dough. Lay the tomato slices in even rows over the pesto. Dot the surface evenly with the cherve and sprinkle with the mozzerella cheese. Bake for 15-25 mins. until the cheese is bubbly and the dough is cooked. Source-The Main Corpse by Diane Mott Davidson Recipe by: Diane Mott Davidson, The Main Corpse