To make the pesto, blend up all ingredients in a food processor and salt to taste. Leave to one side.
Mix together sour cream and Pecorino Romano and also set to one side.
Stretch your dough ball into the perfect pizza base and top with fresh mozzarella, a drizzle of pesto (be careful not to use too much as this will be spicy!) and a sprinkle of Pecorino Romano.
Manoeuvre onto a floured Gozney pizza peel before baking in Roccbox for around 90 seconds, turning regularly for an evenly baked crust.
Cut into slices and top each slice with the sour cream/Pecorino Romano mix. Dig in!