• Preheat oven to 400*F.
• If using pre-rolled dough, leave the dough out for 5-10 minutes while prepping your toppings to allow it to come to room temperature and expand more easily in the oven.
• In a small bowl, combine olive oil and Italian spices until incorporated. Brush the crusts with the olive oil and Italian spices mixture just until coated.

For Pesto Pizza:

• Cut about two small/medium heirloom tomatoes into small round slices and set aside.
• Top crust with pesto and a thin layer of mozzarella cheese and then place the tomatoes over top.
• Finish the pizza with the rest of the cheddar, mozz, or parm, and then place in the oven for 18-25 minutes on a parchment lined baking sheet, removing the pizza and placing directly on the oven racks about 5-7 minutes from completion to crisp up the bottom.
• Pizza is done when the crusts and bottom of the pizza are golden brown!

For White Pizza:

• Wash and chop or shred up your spinach and put aside.
• Top crust with alfredo sauce and spinach (if you want the spinach to be soft, if not, add on top of the cheese).
• Finish the pizza with the rest of the cheddar, mozz, or parm, and then place in the oven for 18-25 minutes on a parchment lined baking sheet, removing the pizza and placing directly on the oven racks about 5-7 minutes from completion to crisp up the bottom.
• Pizza is done when the crusts and bottom of the pizza are golden brown!