Collegiate's Healthy Bytes series is a component of fitCollegiate and is funded by a grant from the Humana Foundation. The fitCollegiate grant will fund expanded health and wellness education at the school. For more information visit fitCollegiate.

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Ingredient Amount
• Honey 1 Tbsp

• Package active dry yeast 1 package

• Warm water 1 c

• Whole Wheat Flour Approx. 1 ½ c

• Bread Flour Approx. 1 ½ c

• Kosher salt 2 Tbsp

• Combine, yeast, warm water and honey in a mixing bowl, preferably fitted for a stand mixer, but can be made by hand.

• Let rest 5-10 minutes.

• Using the dough hook, add about half of both flours and the salt.

• Continue to knead, additional flour to form a smooth dough.

• Remove from mixing bowl, and place in clean bowl.

• Cover bowl with plastic wrap or towel, and let rise for about 2-3 hours.

• Garlic 3 cloves

• Basil, stems removed 2 cups

• Crushed red pepper ½ tsp

• Juice of 1 lemon

• Parmesan cheese 2 Tbsp

• Kosher salt ¼ tsp

• Black pepper 1/8 tsp

• Olive oil 2 Tbsp

• Pulse all ingredients in food processor, except olive oil.

• Add oil slowly.

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Ingredient Amount
• Yellow squash 1 small diced

• Red pepper 1

• Portabella mushrooms, julienne 2 large

• Red onion, julienne 1

• Balsamic vinegar 2 Tbsp

• Olive oil 1 Tbsp

• Goat cheese 4 oz.

• Salt and pepper

• Toss all veggies on a sheet tray with vinegar, oil and salt and pepper.

• Roast in 400 degree oven for about 10-12 minutes.

• Preheat pizza stone in oven at 425 degrees. When the oven has preheated, remove the hot stone.

• Knead dough a few times and stretch out with your hands.

• Place the dough on the stone and stretch dough until it is all across the stone, being careful not to tear dough.

• Top dough with pesto, veggies, and then goat cheese.

• Bake at 425 for about 12-15 minutes.

• Let cool about 5 minutes before slicing.