If you can throw ingredients into a bowl, you can make this bread. The roasted tomatoes, pesto and cheese make this a rustic sort of pizza, so this can serve as a tasty dinner. The mixer does the work for you. No extra kneading required.
1. In the bowl of a stand mixer, fitted with the dough hook attachment, combine yeast, sugar and water. Add in the flour and salt. (there is no need to activate instant yeast) Knead the dough on medium speed for 5 minutes.
2. Transfer dough to lightly greased bowl. If you want to make this in an 8x8 pan, divide the dough. If you want to use a 13x9 keep the dough together. Lightly spray the top of dough with nonstick spray. Cover with plastic wrap and allow to sit for 20 minutes at room temperature.
3. Place in refrigerator for 3 hours.
4. When the dough is done proofing in refrigerator, preheat oven to 450F. Remove dough from refrigerator and punch dough down. Stretch to fit a lightly greased 8x8 or 13x9 pan.
5. Drizzle olive oil over dough, then place dollops of pesto on top of the dough. Spray your fingers with nonstick cooking spray, then gently make indents in the dough with the tips of your fingers, working the pesto into the dough.
6. Place tomatoes in the indents of the dough, then top with grated parmesan cheese.
7. Bake in preheated oven for 20-30 minutes, or until golden brown on top. Allow to cool 10 minutes before slicing. Enjoy!
