Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Remove cream cheese from fridge to soften at room temperature. Preheat the oven to 475˚F. Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Let dough rest in a warm place, 8-10 min. While dough rests, mix together cream cheese and half the pesto in a small bowl. Thinly slice mushrooms.

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then bison and mushrooms. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard excess fat.Season with salt and pepper.

With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.) Spread cream cheese-pesto mixture over dough. Top with bison mixture then mozzarella. Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, roughly chop walnuts. Heat a small non-stick pan over medium-high heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

When pizza is done, let sit for 2-3 min. Cut pizza into slices, then drizzle remaining pesto over top.Sprinkle toasted walnuts over top.