Mix all dough ingredients in mixer, adding yeast last. Start with 1 ½ c flour an let mix in. Slowly add more flour until dough is barely tacky, soft, and has formed a ball that cleans the side of the mixer. Mix 5 minutes, let rest while you prepare your toppings.
Preheat oven (and pizza stone if you have one) to 425 degrees.
Roll out your dough on the counter sprinkled with cornmeal and flour.
Sprinkle pizza stone or pan with more cornmeal and flour to prevent sticking and get that nice crispy crust, then place the crust on the pan.
Liberally brush the crust perimeter with olive oil, garlic powder, onion powder, Italian herbs, and kosher salt.
Prick holes in the crust all over with a fork, then bake 5 minutes.
While it's baking, toast your pine nuts in a frying pan on low heat until fragrant and golden, stirring frequently.
Take crust out of the oven.
Spread pesto on crust, then cheeses, and the rest of your toppings.
Slide the pizza back in the oven for another 10 minutes or so, until the cheese is all melty, the veggies are nice and roasted, and the crust lightly browned.