Preheat the oven to 500°F.

Dust a baking sheet with cornmeal, place the dough on the baking sheet, and stretch it into a large oval. Use a fork to poke holes all over the dough. Bake for 5 minutes.

Remove the crust from the oven and brush with 2 tablespoons of the pesto. Top with the cheese and tomatoes and bake for 6 to 8 minutes, or until the crust is browned.

Dot the pizza with additional small dollops of pesto. Top with fresh basil and red pepper flakes, slice, and serve.