Pesto Flat Bread
1 c flour
1/4 c warm water
1/2 t sugar
1/4 t salt
1 t yeast
Combine first set of ingredients and knead for 8 minutes. You may need to add more water. Place in oiled bowl and place in fridge overnight. Next day remove from fridge and let sit for half an hour.
Preheat oven to 425 with a pizza stone inside. Roll out dough. Spread on pesto and top with basil, sliced grape tomatoes, and mozzarella cheese.
Bake 15-20 minutes. Top with balsamic vinegar and serve hot