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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

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

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.


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