Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
In a small saucepan, combine the cream and saffron. Bring the mixture just to a simmer over medium heat, then remove the pan from the heat, cover, and let it steep for 20 minutes.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
Brush the dough lightly with olive oil, making sure to get all the way to the edges. Scatter on the preserved lemon and olives, and crumble the chèvre over top. Season with black pepper to taste, then drizzle the saffron cream over all.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven and let it rest for 5 minutes, then drizzle it with a little olive oil, sprinkle on the minced basil, and season with a pinch of sea salt; slice and serve.