Mediterranean Pesto Pizza

Ingredients:
Crust:

• 1/2c. warm water
• 1tsp agave
• 1T active dry yeast
• 1c. all-purpose flour + 1/2c. whole wheat flour
• 1tsp dried Italian seasoning
• 1/2tsp onion powder
• Corn meal, for dusting
• 2T olive oil + more for brushing

Pesto:

• 2c. fresh basil, chopped
• 2c. spinach
• 1/3c. pine nuts
• 3T water
• 2T each nutritional yeast and lemon juice
• 3 cloves of peeled garlic
• 1T olive oil
• salt and pepper, to taste

Toppings: chopped artichoke hearts, kalamata olives, red onion, tomatoes, and optional vegan parmesan (such as Parma)
Directions: Mix water, agave, and yeast. Let rise 12-25 minutes. Sift dry ingredients. Mix with olive oil and yeast mixture when it's ready. Knead on floured surface for 3 minutes. Place in oiled bowl, cover for 30 minutes. Make pesto by blending all of the ingredients in a food processor. Preheat oven to 425 degrees. Knead dough another 1-2 minutes and roll to 1/2 inch thickness on a cornmeal-dusted pan. Bake 5 minutes. Spread on pesto and put toppings on. Brush on a little olive oil and bake 10-12 minutes. Cool and serve.