Pizza with Basil Parsley Pesto

To Make The Dough:
2 packages active dry yeast
2 cups warm water (100 to 110 degrees F.)
6 cups (Bluebird Grain Farms/) whole grain flour, plus more for dusting
2 tbsp extra-virgin olive oil, plus extra for bowl

4 tbsp dried oregano

Salt and pepper, to taste

-In a small bowl, combine the yeast and water and stir gently to dissolve. Let the mixture stand until the yeast starts to foam, about 5 mins.
- Add the yeast mixture to a large bowl and stir in the 2 tbsp olive oil. Slowly add the flour and oregano, continue to mix.  When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky.

- As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tbsp at a time. Knead until smooth and elastic, about 10 mins.
- Form the dough into a large ball and place in a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with a damp towel and let rise in a warm, sunny corner until it doubles in size, at least 1 hour.

To Make The Pesto, combine the following ingredients in a food processor:

1/4 cup fresh basil

1/4 cup fresh parsley

1/4 cup chives

1 large clove garlic

1 small onion

1/4 cup pine nuts
4 tbsp olive oil

1 tbsp lemon juice

Pinch of salt and pepper

To Make The Pizza:

- Preheat oven to 425 degrees (F)

- Oil  large cookie sheet, set aside

- Split dough into 1/2.  Roll dough out on lightly floured surface until desired thickness

- Transfer dough to cookie sheet & bake for 4 mins to harden

- Using a spatula, spread pesto thinly over bottom of crust

- Top with chopped vegetables & meat, as desired

- Sprinkle with cheese of your choice

- Bake for 20 mins or until cheese begins to golden

- Remove from oven & let cool.  Serve immediately.