Prep time: 20 minutes
Cook time: 8 minutes
Total Time: 28 minutes (plus resting time)
1. For crust: Generously grease a large bowl with olive oil and set aside. Combine water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour, mesquite powder and salt. Mix on medium speed until smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour 30 minutes.
2. For topping: Place pizza stone in the oven and preheat to 500°F. Combine cilantro, parsley, oil, Parmesan, pine nuts and garlic in a food processor or blender. Blend, scraping down the sides as needed until smooth. Season with salt and pepper to taste. Set aside for topping pizza.
3. On a lightly floured surface, press dough into a 14-inch round circle. Transfer dough round to lightly floured pizza peel. Spread tomato sauce evenly over dough, leaving a 1/2-inch border. Top with mozzarella, cactus, red onion and jalapeno. Quickly slide pizza onto preheated pizza stone.
4. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes. Drizzle with pesto. Slice and serve.
Tip: To cook cactus, remove spines and edges with a sharp knife. Bring a large pot of salted water to a boil over high heat. Add cactus and cook until fork tender, about 10-15 minutes. Allow to cool at room temperature before cutting into 1/4-inch slices.