In a big bowl, mix all of the pizza ingredients until a dough forms. Knead the dough until smooth. It takes about 10-12 minutes by hand or 8-10 minutes in a stand mixer.

Spread a thin layer of oil inside a clean large bowl. Form dough into a ball and place it in the bowl.

Cover with a clean kitchen towel and let the dough rise and double for 90 minutes at a warm temperature.

After the dough has doubled, punch down the dough. Transfer it to a lightly floured surface and knead the dough to release the gas. Divide the dough into two balls. Let them sit for at least 15-20 minutes.

Take a ball of dough and flatten it with your hands on a lightly floured work surface. Put the flattened dough in a greased 10 or 12-inch pizza pan. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick until fully covers the pan. If you do not have a pizza pan, you can spread the dough onto a greased baking sheet. Repeat the process for the second ball of dough.

Using a fork, poke holes across the inside of the crust. Spread the pesto with a spoon, leaving the edges uncovered. Sprinkle with mozzarella cheese, and place onion, mushrooms, and cherry tomatoes on the pizza.

Bake one at a time for about 10-15 minutes or until the crust is browned and the cheese is fully melted.