For crust:
Dissolve yeast in 1/4 c. warm tap water. Add 1/2 tsp. sugar.
Wait 5-10 minutes for mixture to foam.
Add remaining 1/4 c. warm water and 1/2 c. milk.
Combine dry ingredients.
Add yeast mixture and oil to dry ingredients and mix with hands into a ball. Knead 5 minutes.
Add flour if too sticky or small amounts of water if too dry.
Let rise, covered with a towel, 1 hour or until doubled in size.
Punch down dough to remove all air; divide in two equal parts and roll to fit two round pizza pans.
Poke crusts multiple times with a fork to release air bubbles during baking.
Par-bake at 400 degrees for 4-5 minutes.
*Par-baked crust can be prepared in advance or used immediately.
For sauce:
Melt butter and garlic over medium heat in a small saucepan.
Stir in flour, salt, and pepper.
Add milk and Parmesan cheese; cook and stir over medium heat until thickened and bubbly.
Remove from heat.
Prepare pizza by spreading sauce evenly over both pizza crusts.
Top each with 2 c. shredded mozzarella cheese.
Layer with fresh vegetables (except basil) and drizzle each with 1 Tbsp. olive oil.
Bake at 400 degrees 12-15 minutes; then broil on high 2 minutes.
Remove from oven and top with fresh basil leaves and pesto.