Preheat the oven to 500°F.

For Margherita Pizza: Spread the pizza sauce onto the dough. Top with fresh mozzarella and tomatoes and bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves, a pinch of red pepper flakes, drizzle with olive oil, and serve.

For Peach & Basil Pizza: Combine the olive oil and garlic in a small bowl. Brush the garlic oil onto the dough, then top with fresh mozzarella and peaches. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Dollop pesto onto the pizza, top with basil and pinches of red pepper flakes, drizzle with olive oil, and serve.

For Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto onto the dough. Top with cheese and roasted red peppers. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven. Top with dollops of more pesto, mint leaves, and pinches of red pepper flakes.