Brie, Mozzarella & Peach Pizza with Basil & Arugula Pesto | Canadian Goodness

Ingredients

• 2 cups (500 mL) bread flour (approx.)
• 1 pkg (8 g) quick-rise (instant yeast) yeast
• 1 tsp (5 mL) sea salt
• 1 tsp (5 mL) granulated sugar
• 1 cup (250 mL) warm water (120 to 130°F/50 to 55°C)
• 3 tbsp (45 mL) olive oil divided
• 1 cup (250 mL) sliced Little Qualicum Island Bries
• 1 large peach cut into wedges
• 3/4 cup (175 mL) shredded L’Ancêtre Mozzarella
• Arugula leaves
• Sea salt and cracked black pepper
• Pesto
• 1 1/4 cup (300 mL) packed fresh basil leaves
• 1 1/4 cup (300) packed stemmed arugula
• 1/3 cup (75 mL) olive oil
• 1/4 cup (60 mL) grated Canadian Parmesan cheese
• 2 tbsp (30 mL) toasted pine nuts
• almonds or cashews
• 1/4 tsp (1 mL) sea salt
• 1/4 tsp (1 mL) cracked black pepper
• 1/2 tsp (2 mL) grated lemon zest