Pesto pizza

Use half the salt in the dough
Layer with pesto
Mozerella
Add paneer
Loads of black pepper
Coriander / basil
Parmesan

17.5 ounces (350 grams, about 3 1/2 cups) all-purpose or bread flour
50 gm wheat flour
100 gram rice flour
.17 ounces (5 grams, about a teaspoon) kosher salt
120 ml whey/buttermilk
.18 ounces (5 grams, about 1 teaspoon) instant or RapidRise yeast
1/2 cup extra-virgin olive oil, divided
12.25 ounces (347 grams, about 1 1/2 cups plus 1 1/2 tablespoons) water, room temperature




Top and bake on highest flame for about 20 mins for half the recipe