You need an oven, a food processor, lemon, flatbread, a bunch basil, a head of garlic, aluminum foil, olive oil, Parmesan.

Turn your oven on to 400. Take a piece of foil large enough to wrap your garlic. Cut the end off the garlic and place it upside down on the foil. Pour a little bit of olive oil into the garlic. Fold up the edges of the foil into a sealed pouch and bake for about 40 minutes.

Meanwhile, wash and pat dry your basil. Squeeze half the lemon. Grate a fourth cup of Parmesan.

After it cools, peel the cloves of garlic and put them in a food processor. If any olive oil has collected in the foil, pour that in too. Pulse it a couple of times.

Stem the basil and put in about half a cup, and half of the Parmesan, and a tablespoon of lemon juice. Drizzle a little olive oil in, and puree until mostly smooth. Put in the rest of the basil (another half cup), Parmesan, and some more olive oil. Puree until smooth. Add more olive oil if you need to. I usually end up adding about 2 tablespoons altogether.

Now that your pesto is ready, on to the pizza.

Get out a piece of flatbread. Spread some of the pesto on it, and grate a bit more Parmesan (or add some mozzarella if you like.) Sprinkle a little bit of crushed red pepper on top. Bake at 400 for ten minutes directly on the rack, and you’re done!