Position a rack in the bottom of an oven. Place a pizza stone or inverted baking sheet on the rack and preheat to 500 degrees F.
Lightly flour a surface and stretch and roll pizza dough into an oval about 13" wide and 17" tall. Transfer to a large piece of parchment paper.
Place a 12” pizza pan on top of dough as close to the bottom as possible. Trim away dough, leaving the top fourth section intact.
In the top fourth section, shape the two points of the ship, trimming away with a paring knife.
Remove the pizza pan. Trim about an inch of dough between the two points to further accentuate the shape.
Cut a small curved point from the scraps and attach it to the right side of the pizza, pressing the seams together.
Spread the pizza sauce on top of dough, leaving about a 1-inch border all the way around.
Top with the shredded mozzarella cheese.
Position two pepperonis vertically on each point. Position 3 pepperonis in a curved row on the bottom third of the pizza, followed by 3 more pepperonis underneath the first row.
Carefully slide the parchment with the pizza onto a pizza peel. Then use the peel to carefully transfer the pizza on the parchment to the preheated pizza stone. Bake for about 5 minutes, until crust is browned and cheese is bubbly.
Pipe a circle in the center of the pizza with the Sriracha.
Pipe two straight lines of pesto from the top of the Sriracha circles to the inner crust of the ship points.
Pipe three lines of pesto from the left side of Sriracha circle to the crust.
Pipe an outline of pesto around the right cockpit section of the ship. Pipe a line of pesto underneath that from the Sriracha circle to the crust.
Pipe two small vertical lines on each ship point above the pepperoni.