Preheat oven to 350°F/180°C. Line the bottom of an 8-inch metal pie or cake pan with parchment paper, set aside. Or alternatively use an oven-safe skillet.
Roll out dough between two sheets of parchment paper with a rolling pin.
Transfer dough to prepared pan. Rather than trimming the edges, we prefer to fold them inwards for a thicker edge. Blind bake for 8-12 minutes, or until the dough is fully set and it just begins to get some color.
Remove blind baked pizza from the oven and add fillings of choice. We layered ours with a generous helping of mozzarella, followed by our marinara sauce, ribboned zucchini, caramelized onions, more marinara sauce, more mozzarella, and pepperoni.
Return to oven and bake for 20-25 minutes, covering the edges with aluminum foil if excessive browning occurs.
Serve right away, garnished with fresh basil (optional)! Though do keep in mind that it does re-heat very well.