Shred the cheese.
For the basil pesto, blend a handful of basil, about 100 ml of olive oil, 2 dashes of salt, and one clove of garlic for the sauce.
Add the canned tomatoes and salt to a bowl and mash with your hands. Preheat the oven to 250 along with the baking pan.
Transfer the dough to a floured work surface, and roll out to a 25 cm diameter circle. Make sure to roll it outwards from the center and leave a lip around the edges for the crust.
Transfer the dough to a piece of aluminium foil. Spread with the tomato sauce, and scatter with a generous amount of cheese.
Place sliced tomato on top, and drizzle on the Step 2 basil sauce in a spiral, working from the outside in. Bake in the oven at 250 for 10 minutes.