In a food processor or blender, combine the drained sun-dried tomatoes, garlic, roasted red peppers, olive oil, fresh basil, dried oregano, salt, and pepper. Process until smooth, adding water one tablespoon at a time until desired consistency is reached (should be thick but spreadable). Taste and adjust seasonings if necessary.

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Place two individual pizza crusts on each baking sheet.

Spread a generous amount of the sun-dried tomato sauce evenly over each pizza crust, leaving a small border for the crust.

In a small bowl, combine the shredded mozzarella, provolone, and grated Parmesan cheeses. Sprinkle a quarter of the cheese mixture over each pizza. Arrange some halved cherry tomatoes on top of the cheese.

Transfer the baking sheets to the preheated oven. Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly. For extra crispiness, you can broil for the last minute, watching carefully to prevent burning.

Carefully remove the pizzas from the oven. Garnish generously with fresh basil. Allow to cool for a minute or two before slicing and serving. Offer red pepper flakes on the side for those who like a little heat.