1. Preheat the oven to 400F. Sprinkle the bottom of a 9-Inch tart pan (or pie dish) with cornmeal.
2. Unroll the pie crust and place it inside the tart pan, pressing it firmly against the bottom and sides. If the crust is too large, press the excess dough down to create a slightly thicker edge around the rim. Using a fork, prick the bottom of the crust all over. (If using a pie dish, the crust should come about 1 inch up from the base, not all the way to the top edge.)
3. Place a piece of parchment paper inside the pie crust (with a generous overhang) and fill with pie weights, dry beans, or dry rice (this will prevent the crust from puffing up). Bake for 10 mins. Using the parchment overhang, lift out the parchment with the weights and set aside. Bake the crust, uncovered, until golden brown around the edges, 5 to 8 mins more.
4. Add the marinara and spread it into an even layer, then add the cottage cheese. Smooth it into an even layer, then sprinkle evenly with Italian seasoning and crushed red pepper flakes. Finish with a layer of mozzarella, then top with pepperoni.
5. Bake for 25–30 mins, until the cheese is melted with golden brown spots and the crust is deep golden.
6. Let cool for 5 mins, garnish with basil leaves and freshly grated parmesan, and enjoy!
