Preheat the oven to 180 °C (Gas Mark 6).
Roll out the dough and place it on a baking sheet with a sheet of parchment paper. Wash the tomatoes and cut them into rounds ½ cm thick. Cut the log into 8 or 10 equally thick slices.
Spread the pesto evenly over the dough. Lay the tomatoes on the dough in a circular pattern with the tomatoes slightly overlapping. Sprinkle the olives on top of the tomatoes and drizzle with olive oil. Lightly salt and add pepper with a few turns of the peppermill.
Place the pizza in the oven for approximately 20 to 25 min. The crust should be golden brown. Five minutes before the end of the baking time, remove the pizza from the oven and place the slices of goat cheese on the tomatoes. Return to the oven for 5 more minutes so that the slices of goat cheese become golden, too.