Stir together the warm water and yeast and allow to sit for 5 minutes.
In the bowl of a stand mixer, combine the flour, sugar and salt and stir well. Add the yeast and water mix, then the oil. Use the dough hook, knead for 5-7 minutes or until you have a smooth, elastic dough. Turn the dough out onto a lightly floured surface and give it a gentle knead into a smooth ball of dough. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and allow to rise for 1⁄2 to 1 hour until doubled in size.
Preheat the oven to 230C / 450F / 210C fan forced.
Once it has risen, turn the dough out onto a lightly floured surface. Cut into 3 pieces. Roll the other 2 pieces into balls then sit under a tea towel for another 15 minutes.
Roll the pieces of dough out to about 1⁄2 to 3⁄4 of a centimetre thick, oblong shape.
Dust 3 baking trays with polenta then transfer your rolled out flatbreads to the trays.
Make dimples in the flatbreads with your fingertips, then brush with extra olive oil.
Use a spoon to spread the pestoevenly over each flatbread, reserving 1-2 tablespoons
Top alternately with onion, capsicum, turkey and cheese.
Season with salt and pepper.
Bake in the oven for 12 -15 minutes until crispy and golden round the edges.
Drizzle remaining pesto here and there, then slice to serve.
I use an Australian standard 20ml tablespoon
Use the link for my own basil pesto recipe, or use store bought if you prefer