Pesto prosciutto and vegegable pizza

A very good pizza last night:

Pizza Dough

1 1/4 cups warm water (105° - 115°)
1 tsp sugar
2 tsp active dry yeast

Set aside until good and frothy - 10-15 mins in 2 cup measuring cup.

In the food processor with dough blade:

2 2/3 cups all-purpose flour
2/3 cup whole wheat flour
3 tsp olive oil

Run food processor at "dough" speed and drizzle the yeast/water mix in a steady stream. With the last of the liquid the dough will pull away from the sides into a sticky ball. Coat the ball lightly with olive oil, place in a bowl covered with plastic wrap and proof for 45 minutes. Punch down and divide into thirds for medium sized pizza (12").

Toppings:

Roll out the dough.

Spread one cup of classic basil pesto on the crust.
Saute red bell pepper slices, sliced mushrooms, minced garlic, thinly sliced red onion in olive oil until soft
Sprinkle a mixture of mozzarella, parmesan, provolone on top of the pesto.
Top with sliced prosciutto generously
Spread vegetable mixture over the whole pizza

Bake on a pizza brick at 450° for 20-25 mins until crust is crisp and brown along the edge and topping are beginning to brown and carmelize