Pesto Pizza

"This Pesto Pizza combines freshly baked pizza dough slathered with pesto sauce and topped with roasted grape tomatoes, mozzarella cheese, and fresh basil. You are going to love this so much that you are going to have a hard time having just one piece. Let the pizza dough come to room temperature for 1-2 hours, as this relaxes the gluten. It makes the dough easier to pat out and stretch without snapping back. Ensure that it does not sit out for more than 4 hours for safety reasons. Homemade pesto is very flavorful and easy to make. Combine fresh basil and toasted pine nuts in a food processor and pulse for 10 seconds. Add sautéed garlic and Parmesan cheese and pulse for 2-3 seconds. With the food processor running slowly, drizzle in the olive oil. Season with salt and pepper to taste. After patting out the pizza dough, poke it well with a table fork. This process is known as docking. Let the pizza cool for 5-10 minutes before cutting so the ingredients do not slide, and you do not burn yourself. A really hot pizza can burn the roof of your mouth or your throat."