Whole Wheat Pesto Pizza

From Chalonn

2 3/4 Cups whole wheat flour
1 envelop active dry yeast
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoons sugar
Pesto sauce
Mozerella Cheese
Fresh Basil

Add yeast to one cup warm water, let sit. Mix dry ingredients, together then add olive oil. Add yeast mixture and combine kneading for about 5 minutes. Let rise for 30-45 minutes roll out, top with pesto sauce, fresh mozzerella and fresh sliced tomotoes and basil. Cook in oven at 450 for about 15-18 minutes.