We used a whole-wheat crust from Portland Pie Company, rolled out and dressed half with olive oil, pesto, grated mozzarella, diced garlic, onions, broccoli and sliced ham; and the other half with red sauce, grated mozzarella, broccoli, onions, garlic, black olives and sliced ham. Baked in a 425º oven for about 16 minutes on a pizza stone. We got the delicious rosé from the Blue Hill Wine Shop.
