Preheat your oven to 425°

In a large mixing bowl, combine water, yeast, salt and olive oil.  Let this mixture sit for about ten minutes, or until the yeast is starting to foam.  Add the flour a little at a time, kneading as you go, until you have an elastic ball of dough.  Coat the dough in a little olive oil so it doesn’t stick to the bowl, cover with plastic wrap or a damp dish towel and let rise for an hour, or until doubled in size.

Meanwhile, prep your vegetables.  On a large cutting board, chop your onion, garlic, bell pepper, spinach, artichoke hearts and mushrooms.  I placed all the veggies in a large bowl as I worked.  Then add the black olives and stir all of the veggies around until well mixed.

Line your pan (or pans) with parchment paper and sprinkle with a bit of cornmeal.  Spread your dough over the pan (or pans).  Place the dough in the oven to prebake for about 5-10 minutes, or until it is just beginning to cook.

Take the dough out of the oven, and spread the marinara sauce evenly over the top.  Spoon tiny dots of pesto evenly over the marinara sauce.  Next, spread the cheese evenly over the dough, and finally, the veggies.  Drizzle a small amount of olive oil over the veggies and a little bit of salt and pepper, to taste.

Bake the pizza for about 25 minutes, or until the crust is golden brown and the cheese is bubbly.  Enjoy!