To make the pizza dough, combine both flours in a large mixing bowl with the salt and yeast.
Make a well in the center and add the olive oil and almost all of the tepid water (The water should feel just warm – if it is too hot, it may kill off the yeast).
Bring the liquid and flour together, adding just enough additional tepid water to make a soft dough that comes together without it being sticky, leaving the bowl clean.
Dust the work surface with 1 tablespoon of the extra flour and start to knead the dough. Using the heel of your hands, roll the dough away from you, pressing down firmly as you do so, then bring the dough back towards you and repeat with the other hand, so you are rolling the dough back and forth, alternating your hands as you roll. Knead for 3–4 minutes until the dough feels soft, springy and elastic.
If you prod the dough, the indentation should spring back lightly.
Return the dough to the mixing bowl and cover with cling film.
Leave to rise for 1 hour or until it has doubled in size and then split into two parts.
For the pesto add the spinach, basil, garlic, pecans, Cheddar and seasoning to a food processor and pulse a few times. Scrape down the sides and continue to process while adding the olive oil until fully incorporated. Taste to check the seasoning.
Preheat the oven to 220' C or 425' F.
Once the dough is ready place on a lightly floured surface and shape out to a pizza shape either with your hands in a circular motion or with a rolling pin.
Top with the pesto, pecans, sliced pear, cherry tomatoes and slices of Castello® Brie. Bake for 7-9 minutes or until the colour of the crust is golden brown. Once cooked, season with freshly cracked black pepper and top with arugula.