Preheat the oven to 500 degrees. Lightly dust two baking sheets with cornmeal.
On a lightly floured surface, divide dough into four equal pieces. Using your hands or a lightly floured rolling pin, stretch dough to form 8-inch rounds about 1/4 inch thick. If the dough begins to contract as you roll, let it rest for 10 minutes before rolling again.
Transfer the dough rounds to the prepared pans. Using scissors, cut a V into one piece of dough to create the center notch of a heart shape. Stretch and pinch the opposite side to form the pointed end of the heart. Crimp the dough gently around the edge to form a border. Repeat with remaining dough.
Divide pesto between dough, spreading in a thin even layer. Top with cheese, as desired, and sprinkle with parsley, salt, and pepper. Bake until crust is golden and cooked through, about 14 minutes.