Blanch the basil: Boil a medium saucepan of salted water. Set aside a bowl with ice water. Add the garlic and cook for 20 seconds, then add basil and cook for another 10 seconds. Transfer to ice water, then drain and squeeze out excess water.

Make the pesto: Combine blanched garlic, basil, toasted pine nuts, olive oil, salt, and pepper in a food processor. Blend until smooth, mix in grated parmesan, and adjust seasoning as desired.

Preheat the oven: Heat pizza stone or steel in the oven to 500°F for 45 minutes.

Prepare your dough: Flour a pizza peel and flatten the dough ball into a 12-inch circle with a thicker edge.

Shape the pizza: Lay the dough on the prepared peel and ensure it isn’t sticking by jiggling the peel.

Add the pesto and cheeses: Spread 1/4 cup pesto over the dough, leaving a 1/4-inch border. Top with shredded parmesan, torn mozzarella, and crumbled goat cheese.

Bake the pizza: Slide the pizza onto the hot stone and bake for 5 minutes, then switch to broil for an additional 2-4 minutes until cheese bubbles and crust is charred.

Remove the pizza from the oven, slice into generous pieces, and serve warm.