Summer Vegetable Skillet Pizza

For the Crust:

warm water (check your yeast package for exact temperature recommendations)

molasses

active dry yeast (2 (¼ ounce) packets)

all purpose flour (plus more for your work space)

salt

olive oil

For the Pesto:

shelled pistachios

fresh basil leaves

garlic

grated Parmesan cheese

olive oil (or enough to help the pesto move in the food processor)

salt & pepper

For the Pizza:

large heirloom tomato, cut into thin slices

whole milk mozzarella

zucchini, thinly sliced

red onion, thinly sliced

bell peppers, thinly sliced

yellow tomatoes, thinly sliced