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 Brie 1 large peach, cut into wedges 3/4 cup (175 mL) shredded 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 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 PREPARATION: 1. In a large bowl combine flour, undissolved yeast, salt and sugar. 2. Stir in water and 2 tbsp (30 mL) of oil; mix until well combined. If necessary, add more flour to make a soft dough. 3. Turn out onto a lightly floured surface and k...
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