Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese | America's Test Kitchen

Ingredients

• 1 1/2 cups (8 1/4 ounces/234 grams) whole-wheat flour
• 1 cup (5½ ounces/156 grams) bread flour
• 2 teaspoons honey
• 3/4 teaspoon instant or rapid-rise yeast
• 1 1/4 cups ice water
• 2 tablespoons extra-virgin olive oil
• 1 3/4 teaspoons salt
• 2 cups fresh basil leaves
• 7 tablespoons extra-virgin olive oil
• 1/4 cup pine nuts
• 3 garlic cloves , minced
• Salt and pepper
• 1/4 cup finely grated Parmesan or Pecorino Romano cheese
• 4 ounces (113 grams) goat cheese , crumbled (1 cup)