Tomato-pesto pizza

Ever wrestle with that terrible feeling of trying to decide whether to make your pizza  base out of tomato sauce or pesto? Worry no more.

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The Dough:

We'll go with an easy, "no-knead" recipe for this one. Take 1.25 cups of water, and add 2.5 teaspoons of yeast, 2 teaspoons of salt, 1 tablespoon of olive oil, and 3 cups of flour. Stir it all together, let it rise for 2 hours, and then put it in the fridge. This'll be enough for 1 pizza dinner and 1 calzone dinner. Awesome.
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The Tomato Sauce:

Finely chop 1 medium onion and 1 shallot, and saute in some olive oil until the onion/shallot is soft. Add a 28 oz can of diced tomatoes, turn the heat to medium-high, and simmer until the tomatoes start to break down. Add a bit of salt, rosemary, oregano, and ground pepper to taste. Reserve half of the sauce for some other cooking activity, keep the other half simmering.
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The Pesto:

In the world's smallest food processor, try to fit: 1 cup basil leaves, 1 teaspoon minced garlic, 1 tablespoon toasted pine nuts, a bit of salt, and 3 tablespoons of olive oil. Press the "blend" button.
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Pizza time:

Take the dough out of the fridge. Dust half of it with flour, throw that half on a wooden board, and roll it quite thin. Transfer to a pizza tin, and first lay down a layer of pesto, then a layer of tomato sauce. The focus of this is just the sauces, so top with just some grated parmesan, then bake at 400 degrees for about 11 minutes.
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I know, I know...I'm getting really good at drawing pizza.

Verdict: Delicious!! Also, I need a better pesto recipe.