Thanks Norma, That's my kinda of pizza.
I think what others might like better, and I may try it myself one day, is to use a spicier sausage, what have you, because of the sweetness of the roasted red pepper pesto. No, that is my usual dough however it was baked in my new mini oven, though it is a work in progress, today's trial bake went quite well, I was very pleased with the crust. Next time more heat. this was at 650 degrees F. GM Better for Bread from Wal Mart, 60% hydration, yeast and salt. I slowly add flour to the water, then rest for a bit, holding out the salt till the end, then add the sea salt dissolved in a touch of water and then finish mixing in my KA. 200 gram dough ball. Made the dough early this morning, kept in my reefer, then two hours at room temp. I do like overnight CF a bit better.