1

cup
warm
water
(

120
–

130

degrees )

1

packet
fast
–
rising instant
yeast

1

tbsp

olive oil

or

canola oil

1/2

tsp

salt

3

Tbsps

cornmeal

for
pan

3

cups

flour

For the pesto:

1

cup

basil

4

tbsps

olive oil

3

garlic

cloves

Parmesan cheese

(ungrated)

1/3

cup

pecans

1/2

tsp

salt

1/2

tsp

pepper

Roasted Tomatoes:

2

tomatoes

(
sliced
)

2

tsps

olive oil

1

tsp

Italian seasoning

1/2

tsp

dill

1/2

tsp

black pepper

Toppings:

6

medium
cremini
mushrooms

Half

of

an

onion

2

handfuls

of

spinach

1

tbsp

olive oil