Make the sauce
1 batch makes about 180 g — enough for 3 Pizza Tonda piesPulse basil, pine nuts, garlic, and salt in a food processor until coarsely chopped. With motor running, stream in olive oil until just emulsified — do not over-process or the basil will oxidize. Pulse in cheeses. Use within 2 hr or top with a thin layer of oil and refrigerate up to 3 days.
Fresh basil leaves, packed
50 gExtra-virgin olive oil
80 gPine nuts, lightly toasted
20 gParmigiano-Reggiano, finely grated
20 gPecorino Romano, finely gratedOptional
10 gGarlic clove, peeledAbout 2 cloves
6 gFine sea salt
2 g