Make the Pesto

• In a food processor, combine basil leaves, pine nuts, and garlic.
• Pulse until finely chopped.
• Add grated Parmesan cheese and pulse again.
• While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
• Season with salt and pepper to taste. Set aside.

Prepare the Pizza

• Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it preheats.
• Roll out the pizza dough on a floured surface to your preferred thickness.
• Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
• Spread tomato sauce evenly over the pizza dough, leaving a small border for the crust.
• Spoon dollops of pesto onto the tomato sauce and use a spatula to spread it evenly.
• Layer the sliced tomatoes over the pesto.
• Sprinkle shredded mozzarella cheese evenly over the tomatoes.
• If desired, add optional ingredients like red pepper flakes, black olives, or roasted garlic cloves.

Bake the Pizza

• If using a pizza stone, carefully slide the pizza onto the preheated stone in the oven. If using a baking sheet, place it directly in the oven.
• Bake for 12-15 minutes or until the crust is golden brown, and the cheese is bubbling and slightly browned.
• Keep an eye on the pizza to prevent overcooking.

Garnish and Serve

• Remove the pizza from the oven and let it cool for a minute or two.
• Garnish with fresh basil leaves.
• Slice the pizza into wedges and serve hot.