Preheat the oven to 450°F. If you have a pizza stone, you can place it in the oven while it preheats.
Roll out the dough to about 12 inches and 1/4-inch thick. If using a pizza peel to transfer, place it directly on the pizza peel. If not, place the dough on a piece of parchment paper or a baking sheet.
Spread the pesto over the dough. Tear the mozzarella and place evenly over top. Add the sliced tomatoes.
When the oven is preheated, use a pizza peel to transfer it onto the pizza stone or carefully transfer the parchment paper to the stone. Bake 12 to 15 minutes, or until crust is golden brown and the center is cooked through. Let cool slightly.
Tear fresh basil over the top of the pizza. Drizzle with balsamic glaze and sprinkle with salt. Slice into 6 to 8 slices. Serve warm.
Dough: When making it homemade, I love this pizza dough recipe. To make this recipe easier, you can use a store-bought pizza dough (I prefer Trader Joe's or Whole Foods). Make sure to let it come to room temperature if using store-bought dough. Pesto: You can buy store-bought (I prefer the Kirkland's brand) or make a basil pesto. Balsamic glaze: You can buy store-bought (I prefer Trader Joe's) or make a homemade balsamic glaze.Grilled version: Oil your grill and turn heat to medium-low. Brush dough with olive oil and grill 2 minutes on one side, with the grill cover on. Flip to the other side and brush again with olive oil. Cook 2 minutes, with the grill lid on. Remove crust to a plate and add toppings. Return to grill and cook 1 to 2 more minutes, or just until cheese is melted.