Preheat oven to 500 degrees Fahrenheit.

Roll out pizza dough on a floured or oiled surface so it’s about 1/2-inch thick. Use a round cookie cutter or something slightly bigger to cut out circles of dough.

In a bowl, mix together tomato pasta, hot water, and seasonings until combined. You may want to taste the sauce to check if it’s too acidic or too thick. Adjust according to your liking.

Using a pastry brush, apply a thin layer of olive oil to the pizza dough rounds.

Spread pizza sauce over dough, leaving a small border as crust.

Top with cheese and basil (if desired).

Place garlic, butter, salt, black pepper, and red pepper flakes (if using) in a microwavable bowl.

Microwave for 30-second intervals until butter and garlic are melted. Mix to combine.

Using a pastry brush, apply a thin layer of garlic butter all over pizza dough rounds. Sprinkle with cheese and dried parsley.

Preheat oven to 425 degrees Fahrenheit. Place sliced mushrooms on a Gefen Parchment-lined baking sheet. Drizzle with a little bit of olive oil and sprinkle with a dash of salt and pepper. Bake in preheated oven for 20-25 minutes. Remove from oven and allow to cool.

Prepare the pesto. In a food processor fitted with an S-blade, blend basil cubes, garlic, and olive oil until creamy.

Using a pastry brush, spread a thin layer of olive oil on pizza dough rounds. Spread with a layer of pesto, leaving a small border as a crust. Place roasted mushrooms on top and sprinkle with cheese.

To bake pizzas, place on baking sheet and bake in preheated oven for 10 minutes or until cheese is melted.