Place a pizza stone or steel on the middle rack and set oven to 500 degrees Fahrenheit. Let preheat 30 minutes
Lightly flour a large piece of parchment paper. Dust hands with flour and stretch dough into a 12-inch circle; place on prepared parchment paper
Roughly chop ¼ cup basil and combine with the crushed tomatoes, salt and pepper in a small bowl
Spread the sauce over the dough, leaving a 1 inch border around the edges, then top with dollops of pesto. Cover with mozzarella cheese and pepperoni and bake until crust is golden brown and cheese is melted, about 8 minutes
Tear remaining ¼ cup basil leaves. Add torn leaves to the pizza then garnish with spoonfuls of calabrian chiles or crushed red pepper. Drizzle with olive oil, then slice and serve
Ingredients
1 Lb Refrigerated pizza dough, room temperature
1/2 cup canned crushed tomatoes, preferably San Marzano
1/2 cup fresh basil, divided
1/2 cup prepared jarred pesto
4 oz fresh mozzarella, sliced
1/4 cup thinly sliced pepperoni, soppressata or Calabrese salami
1/4 cup chopped jarred calabrian chiles or 1 tsp crushed red chili flakes
2 tbsp Pompeian Squeeze Robust Extra Virgin Olive oil
