Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Evenly coat the tray (or each tray for 4 servings) with 1 tablespoon of olive oil. Add the dough to the prepared tray(s) and flip to thoroughly coat. Using your hands, spread the dough to the edges of the tray, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Evenly prick the dough with a fork. Bake 10 minutes. Leaving the oven on, remove from the oven. Carefully flip the partially baked dough and lightly press down.

Meanwhile, in a medium pot, combine the tomato sauce, garlic pesto, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook on medium-high, stirring frequently, 5 to 6 minutes, or until the sauce has reduced and slightly thickened. Turn off the heat.

Leaving a border around the edges, carefully spread the sauce onto the dough in an even layer. Evenly top with the pepperoni and mozzarella (tearing into small pieces before adding); season with salt and pepper. Bake 15 to 17 minutes, or until the cheese is melted, the pepperoni are crispy, and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Transfer the baked pizza(s) to a cutting board. Evenly top with the parmesan. Cut into equal-sized pieces. Enjoy!