Pulse the basil, pine nuts, parmesan cheese, and garlic together in a food processor or blender. Add the oil, lemon juice, and salt, then pulse until everything is blended and smooth. Refrigerate until ready to use.

Prepare pizza dough through step 3.

Preheat oven to 475°F (246°C) for at least 15–20 minutes. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil and sprinkle with cornmeal.

Punch down the homemade dough and divide it in half. On a floured surface, gently flatten the dough into a disc and stretch it into a 12-inch circle, about 1/2-inch thick. Create a lip around the edges.

Push dents into the surface of the dough to prevent bubbling. Brush remaining olive oil all over the dough. Spread 1/2 cup pesto on the dough and evenly top with mozzarella cheese and tomatoes. Add a light sprinkle of salt and pepper.

Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven and sprinkle fresh basil on top. Optionally, add a drizzle of pesto and/or a sprinkle of red pepper flakes and parmesan cheese.

Slice and serve immediately. Store leftovers tightly covered in the refrigerator for up to 5 days.