Pizza Party

• 1/4 cup olive oil
• 2 tsp sugar
• 2 pkg (1/4 oz each) active dry yeast
• 4 1/2 cups flour
• 2 tsp salt
• 1 1/2 cups pizza sauce
• None None Arugula, basil leaves, to serve
• None None FOR THE TOPPINGS
• 8 oz shredded mozzarella cheese
• 7 oz sliced ham
• 7 oz sliced pepperoni
• 7 oz sliced mushrooms (optional)
• 6 oz bocconcini, torn
• 8 slices prosciutto
• None None FOR THE PECAN PESTO
• 1 cup basil leaves
• 1/3 cup toasted pecans
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic, chopped

1. Place 1 2/3 cups warm water, oil and sugar in a medium bowl. Sprinkle with yeast. Let stand in a warm place 5 mins until foaming.
2. Sift flour and salt into a large bowl. Make a well in center. Pour in yeast mixture, stirring to form a dough. Turn out onto a lightly floured surface and knead 10 mins, until smooth and elastic. Place in a lightly oiled bowl. Cover and let stand 1 hour until doubled in size.
3. Meanwhile, preheat the oven to 425u0b0F. Lightly grease 6 pizza pans.
4. Divide dough into 6 balls. Roll each out on a floured surface to a 10-inch circle. Transfer to prepared pans. Spread 1/4 cup of sauce on each crust. Bake 5 mins.
5. For the pecan pesto, combine all ingredients in a food processor and process until smooth.
6. Arrange toppings on platter with pizza crusts. Add toppings of choice to crusts. Bake a further 10-12 mins, until crusts are golden and cheese melts.
7. Serve pizzas dolloped with pesto and topped with arugula and basil leaves.

olive oil, sugar, active dry yeast, flour, salt, pizza sauce, arugula, toppings, mozzarella cheese, ham, pepperoni, mushrooms, bocconcini, prosciutto, pecan pesto, basil, pecans, parmesan cheese, olive oil, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/37531 (may not work)