| 1 | For sauce: combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scape down sides of container. |
| 2 | Pour into bowl. |
| 3 | Stir in cheeses, cover and refrigerate. |
| 4 | Flavor is better if cheese are grated and added just before using. |
| 5 | For bread: grease two 14 inch pizza pans or heavy baking sheets and sprinkle with cornmeal. |
| 6 | Oil large micing bowl and set aside. |
| 7 | Pour warm water into another large bowl. |
| 8 | Add yeast and honey and stir until dissolved. |
| 9 | Let mixture stand until formy, about 10 minutes. |
| 10 | Stir in oil and salt. |
| 11 | Mix in flour ?cup at a time and knead until dough is smooth, shiney and elastic. |
| 12 | Transfer to oiled bowl and let double in size. |
| 13 | Punch down and knead briefly. |
| 14 | Let rest 5 minutes. |
| 15 | Shape into two pizza pies. |
| 16 | Pinching up crusts to form a rim. |
| 17 | Brush twice with egg wash. |
| 18 | Divide pesto between each crust. |
| 19 | Let stand for 30 minutes. |
| 20 | Preheat oven 400 degrees. |
| 21 | Bake until crusts are golden brown, about 20 to 30 minutes. |
| 22 | Let stand 5 minutes before cutting into wedges. |
| 23 | For variation, arrange slices of fontina, bel paese, mozzarella or provolone cheese over pesto sauce before baking. |
