Mix the Sauce: Combine equal parts of basil pesto and heavy cream in a small bowl until smooth and silky.
Prepare the Dough: Use your favorite Neapolitan dough ball (see post guides for recipe options). Lightly flour your surface, press from the center outward to preserve the rim, and stretch into a 10–12 inch round. Transfer to a floured pizza peel.
Pre-bake with Sauce: Spread a thin layer of the creamy pesto sauce over the stretched dough. Launch onto a preheated home pizza stone/steel (or a high-heat dedicated pizza oven) and pre-bake the base for 2–3 minutes until it sets.
Add Cheese and Finish: Remove the base from the oven, top with Parmesan and mozzarella, and return it to bake for another 3–5 minutes until the cheese is bubbly and golden (use the broiler for the last 30–60 seconds if baking in a home oven).
