Ingredients
Instructions
Preheat the oven to 475°F (245°C), placing a pizza stone or steel inside if you have one.
Lightly flour a clean surface or piece of parchment paper. Gently stretch or roll the room-temperature pizza dough into a 12-inch circle.
Transfer the dough to a pizza peel dusted with cornmeal or onto a baking sheet lined with parchment. Brush the surface with 2 tablespoons of extra virgin olive oil and sprinkle the minced garlic evenly over the top.
Arrange the sliced Roma tomatoes or halved cherry tomatoes in a single layer on the dough, leaving a 1-inch border. Scatter the torn mozzarella pieces over the tomatoes, then season with salt and black pepper.
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–15 minutes, until the crust is golden and the cheese is bubbly and lightly browned.
Remove from the oven, immediately scatter the basil leaves over the hot pizza, and finish with a drizzle of extra virgin olive oil. Let rest for 1–2 minutes, then slice and serve.