In a food processor, combine fresh basil leaves, pine nuts, parmesan cheese, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy, then set aside.

On a floured surface, roll out your pizza dough to your desired thickness. Place it on a preheated pizza stone or a greased baking sheet for easy transfer.

Use a pastry brush to spread 1 tablespoon of olive oil evenly over the surface of the dough, and sprinkle with cornmeal to add a delightful crunch and prevent sticking.

Generously spread the prepared pesto over the dough, leaving a small border around the edges for the crust.

Evenly top the pesto with shredded mozzarella cheese and halved cherry tomatoes, distributing them for balanced slices.

Place the pizza in a preheated oven at 475°F (245°C) for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.

Once out of the oven, sprinkle the pizza with chopped fresh basil and drizzle on some extra pesto if desired.

Finally, top with shredded parmesan cheese and a pinch of red pepper flakes.