Yield: 2 (12-inch) pizzas
2/3 cup pesto sauce
Balsamic Mushroom Topping
In a large bowl, combine 1 cup flour, cheese, undissolved yeast, and salt. Heat water and olive oil until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Meanwhile prepare the Balsamic Mushroom Topping:
Divide dough in half. Shape each half into a ball; roll each into 12-inch circle. Place each on 12-inch pizza pan brushed with olive oil and sprinkled with cornmeal. Form a standing rim by pinching the edge of the dough. Prick surface with fork; let rest 10 minutes.
Pre-bake bake at 450 F for 10 minutes. Remove from pans; place on wire racks. Spread with pesto sauce, sprinkle with 1/2 cup cheese. Top with Balsamic Mushroom Topping and pimientos. Sprinkle with remaining 1/2 cup cheese.
Bake on wire rack at 450 F for 10 minutes or until cheese melts. Serve immediately.
Nutrition Information Per Serving 1 slice, 1/12 of recipe (2.6 ounces)