Tomato and Pesto Pizza

In a small bowl, combine warm water and yeast. Let stand until the yeast dissolves, about 5 minutes.

Mix the flour and salt in a food processor. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls.

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450ºF. Sprinkle cornmeal over 2 rimless baking sheets. Roll out each dough ball into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet.

Drizzle 2 teaspoons of oil over each pizza dough. Spread half of the prepared pesto over the pizza dough, leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer and sprinkle with remaining pesto. Season to taste with salt and pepper. Arrange sprouts on top, drizzle with a little more olive oil and sprinkle with garlic.