Preheat the oven to 375°F.

Spread the garlic cloves on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of kosher salt. Shake the pan gently to coat the cloves evenly.

Roast for about 10 minutes until they start to brown. Stir the cloves, then continue roasting for another 5 minutes, or until golden and fragrant. Let them cool for 5-10 minutes.

Increase the oven temperature to 450°F, placing a pizza stone or steel inside to preheat.

In a food processor, add the fresh basil leaves, roasted garlic, and toasted pine nuts. Pulse several times until the mixture reaches a coarse, chimichurri-like consistency.

Add the Parmesan cheese, then, with the processor running, drizzle in olive oil until the pesto is smooth and well blended. Taste and adjust with additional kosher salt if needed.

Roll, stretch, or shape the pizza dough into a 12-inch round on a lightly floured surface. Spread about 3/4 cup of pesto evenly over the dough, leaving a 1-inch border for the crust.

Sprinkle grated low-moisture mozzarella on top, using as much as you prefer.

Bake the pizza on the preheated stone or steel for 10-12 minutes, until the crust is golden and puffed, and the cheese is melted and bubbly.

Enjoy the pizza as is, or for extra flavor, brush the crust with olive oil, sprinkle with toasted panko breadcrumbs, and drizzle with chili crunch before serving.