Preheat the oven to 400 degrees Fahrenheit. Place the basil, olive oil, walnuts, pine nuts, garlic, and 2 tablespoons of the Parmesan cheese in a food processor or blender and blend until a smooth puree forms. If you want the pesto to be thinner you can add more olive oil. Set aside.

Roll out the dough on a lightly floured surface to your desired thickness and shape. Transfer the dough to a baking pan. Evenly spread your desired amount of pesto sauce (about 1/4 cup) on the dough, leaving a 3/4 inch border on the dough for the crust. Save any remaining pesto for your own enjoyment.

Evenly disperse the mozzarella slices on top of the sauce, then put the Coppa slices on the mozzarella, and the tomato slices on top of the Coppa. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the pizza. Place the pan in the oven and bake for 15 to 20 minutes, or until the crust begins to turn golden brown.