For dough: Grease two 14 inch pizza pans or heavy baking sheets and sprinkle with cornmeal. Oil large mixing bowl and set to the side.
Pour warm water into another large bowl. Add yeast and honey and stir until dissolved. Let stand until mixture becomes foamy, about 10 minutes. Stir in oil and salt. Mix in flour 1/2 cup at a time and knead until dough is smooth, shiny and elastic. Transfer to oiled bowl, cover with a kitchen cloth, and let double in size.
While dough is resting, preheat oven to 400°F, and make the pesto.
Pesto: combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scrape down sides of container. Process until smooth but still with a little texture. Texture is an integral part of a good pesto. Pour into a bowl. Stir in cheeses, cover and refrigerate.
When dough has doubled, punch down and knead briefly. Let rest 5 minutes. Shape into two pizza doughs, pinching up crusts to form a rim. Brush twice with egg wash.
Divide pesto between each crust. Let stand for 30 minutes. Bake in preheated oven until crusts are golden brown, about 20 to 30 minutes. Let stand 5 minutes before cutting into wedges. Optional: arrange finely sliced pieces of fontina, bel paese, mozzarella or provolone cheese on top of pesto before baking.