Pesto Pizza with Fresh Tomatoes and Mozzarella

INGREDIENTS

batch Neapolitan pizza dough, recipe here

8 cloves

garlic, coarsely chopped and tossed in 2 tablespoons extra virgin olive oil

2 cups

fresh basil leaves, washed and stemmed and tightly packed

3/4 cup

parmesan cheese, grated

1 cup

pinenuts, lightly toasted

2 tbsp

fresh lemon juice

1 cup

extra virgin olive oil

kosher salt

1/2 lb

small or cherry tomatoes

2 cups

fontina or provolone cheese, grated

8 oz

fresh mozzarella, sliced

red pepper flakes

basil leaves for garnish