NOTE: This recipe makes enough for 2 pizzas. Divide the ingredients in half for a single pizza.

• Place a pizza stone in the oven and preheat to 500 degrees. Remove pizza crust from fridge and allow to rest on the counter for about 30 minutes or if the crust was just made proceed to step 2.
• Spread out a piece of parchment paper on top of a pizza peel. Alternatively, sprinkle a pizza peel lightly with cornmeal or semolina. Lightly flour your hands. Transfer the pizza dough to the parchment paper and use your fingers to press the crust into a circle. If it continually springs back, cover it with a damp cloth for 5 or so minutes then try again.
• Brush the entire crust with olive oil and sprinkle the outer crust with garlic salt. Spoon half the pesto over the crust. Arrange half the mozzarella rounds evenly over crust and top with sliced tomato. Slide the parchment paper off the pizza peel onto the preheated pizza stone. Bake 10-12 minutes or until crust is browned and cheese is bubbly.
• Remove from oven and drizzle with balsamic reduction. Sprinkle fresh basil on top then sprinkle salt, pepper, and Parmesan on top if desired. Serve while hot and gooey!