Note
1: In a food processor, add the garlic, Parmesan, Pecorino Romano and pine nuts; pulse until you get a chunky paste.
Add the basil, lemon juice and salt, and pulse again until roughly combined. Stream in olive oil while pulsing the processor until all ingredients are combined but before they are puréed. Adjust seasoning if necessary.
Tip: Pesto has a fair amount of oil; to avoid any excess grease on your pizza, be sure to blot out some of it before topping.
2: Chop the heirloom tomatoes into ¼-inch (½-centimeter) cubes.
3: Put the tomatoes into a mixing bowl.
Marinate them in extra-virgin olive oil, white wine vinegar, oregano, red chili flakes, sea salt and red onion. Let sit for 90 minutes.
4: Fire up your oven, aiming for 850 to 950 °F (450 to 500 °C) on the stone baking board inside.
Use an infrared thermometer to quickly and accurately check the temperature of the stone.
5: Place a dough ball on your lightly floured work surface.
Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimeter) round base, and then keep your dough on the countertop or lay the stretched dough over your lightly floured pizza peel.
6: Top the dough with ¼ (80 grams) of the fresh mozzarella.
With a slotted spoon, strain the tomatoes and top the dough evenly with ¼ (80 grams) of the tomatoes.
7: Slide the pizza off the peel and into the oven.
Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.
8: Remove the pizza from the oven and drizzle over ¼ (50 grams) of the pesto.
Garnish with 5 to 6 fresh basil leaves.
9: Slice, serve and enjoy.
Repeat the steps for the remaining pizzas.