I'm so excited to be wrapping up #BrunchWeek with this easy but unique pizza...and it's pretty! When I saw the bunch of dandelions in my WE Cooperative CSA box from Fogline Farm , I decided to make dandelion pesto and smear it on a pizza crust. When I plan ahead - way ahead - my favorite pizza crust is Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor. 2 C whole wheat flour 1 C white flour 1/2 t active dry yeast 1 t fennel pollen 1 t pink Himalaya salt freshly ground pepper 2 T olive oil 1-1/2 C warm water Mix everything together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use ...