Preheat your oven to 500°F (or as hot as it will go). If using a pizza stone or steel, place it inside while the oven heats.
On a lightly floured surface, stretch the dough into a 10-12-inch round. Transfer to parchment paper for easy sliding.
Brush the dough lightly with olive oil. Sprinkle evenly with about half of the Truffle Cacio e Pepe Blend.
Scatter the mozzarella evenly over the dough, then finish with the grated Pecorino.
Slide the pizza (on parchment) onto the hot stone or baking sheet. Bake 7-10 minutes, until the crust is deeply golden with blistered spots and the cheese is bubbling and lightly browned.
Remove from the oven and immediately season with the remaining Truffle Cacio e Pepe Blend and an extra pinch of Pecorino. Add crushed red chiles if you like a little heat.
Finish with fresh basil, slice, and serve hot. Enjoy!
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