2 1/2cups Five Roses unbleaced bread flour
8 ounce envelope quick rise instant yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 cup very warm water (125 degrees)
1/4 cup prepared pesto
1 cup shredded mozzarella cheese
Dough: reserve 1 cup flour. Mix remaining flour, yeast, sugar, and salt in large bowl. Beat in oil and water. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic about 8 minutes. Cover with plastic wrap and a towel; let rest 10 minutes.
Line 12 inch pizza pan with foil. Press dough to fill pan, for 1/2 inch edge.
Spread with pesto. Sprinkle with mozzarella and parmesan cheeses, then ham and vegetables.