Padrón Pepper Margherita Pizza {gluten-free}

Follow the instructions for parbaking the pizza crust. Keep the oven at 500ºF.
2 In a small bowl, toss the trimmed padróns with the olive oil.
3 When the crust is parbaked, top it with the mozzarella, goat cheese, halved cherry tomatoes, oiled padróns, and a good sprinkle of flaky salt and black pepper. Use a pizza peel to slip the pizza into the oven and onto the hot baking stone (or inverted baking pan). Bake until the crust is golden and the cheese is bubbly, 6-10 minutes.
4 Use tongs to grab the pizza out of the oven and onto the pizza peel, then transfer to a large cutting board. Drizzle with olive oil, top with the fresh basil leaves, and use a pizza wheel or large, sharp chef's knife to cut it into 6 pieces. Serve immediately.
5 Leftovers will keep well, refrigerated airtight, for up to 2 days. The best way to reheat them is to place pizza slices in a cast iron skillet over low heat and warm, uncovered, until the cheese is melted, about 10 minutes.