Preheat the oven to 500 degrees.

Press the pizza dough into a sheet pan (you can also use a pizza stone or grill).

You can conduct your own taste test as I did, by making a half and half pizza, or choose your favorite way and make the entire pizza out of that.

Tomato-Basil Pizza Made with Pesto:
Smear the pesto over half of the pizza dough and sprinkle some kosher salt over it.

Slice the mozzarella thin enough to cover the pizza thoroughly. Next, lay thin slices of Roma tomatoes over the mozzarella.

Tomato-Basil Pizza made with fresh basil:
Drizzle olive oil over the dough and sprinkle kosher salt over it. Wash and dry the basil leaves and lay them in a single layer on top of the olive oil.

Top the basil with a layer of mozzarella and add a layer of Roma tomatoes. Go ahead and top with more mozzarella if there’s any left.

For Both Variations:
Grate some fresh Parmesan cheese over the entire pizza.

Bake the pizza according to the crust directions.

And eat!