Place pizza stone in the oven or on a covered grill and heat to 500 degrees F.

On a lightly floured surface, roll out the pizza dough into a large oval, about ¼ inch thick. Spread some cornmeal on a pizza peel and transfer rolled out pizza dough to the pizza peel.

In a small bowl, mix together melted butter and minced garlic. Brush over the rolled out pizza dough. Sprinkle Parmesan evenly over the dough. Scatter the chopped sun-dried tomatoes on top. Season with salt, pepper, and red pepper flakes if using.

Transfer pizza dough to pizza stone. Bake for 8-10 minutes, or until the cheese is bubbly and golden and the crust is cooked through. Remove from the oven and let it cool slightly. Top with basil and drizzle with a little olive oil if desired, slice into strips or squares, and serve warm.

Serve with a side salad for a light dinner!