After looking at everyone's delicious posts, I had to try to make a pie last weekend. I didn't have time to do the Lehmann formulation that you guys were all talking about so I settled on one that was ready in a couple hours that a buddy found online. It was good, but the crust was a little too much, a little too filling, so I will be trying it the other way next weekend.
Anywho, I still have a ton of homegrown pesto in the freezer, so the pizza was topped with a pesto cream sauce, fresh Mozz, mild provolone, green peppers, tomato slices, fresh garlic, and bacon. I had originally planned on having Hot Italian Sausage on there but had forgotten that I had used it all up making some homemade gravy the prior weekend. It came out awesome, and with a few changes to crust formulation, I know it can be excellent! I really liked the way the pesto/bacon/garlic all played together. Since there was plenty of pesto cream on there I decided to pair it with a Defiant Tripel I had just brought back to Colorado from visiting the fam on the East Coast. Another excellent pairing!
Here's the Pie: