Cherry Tomato Pizza with Fresh Mozzarella

If frozen, place the dough in the refrigerator to thaw overnight.

When ready to use, cut the dough in half. You want to make each half into a round ball, so working one at a time, cup the piece in your hand and tuck the sides under to shape into a smooth ball. Place on a lightly floured work surface, sprinkle with a little extra flour, cover with plastic wrap, and let come to room temperature, about 30 minutes.

Heat the oven (with the oven rack in the lowest position) to 475°F.

Slice the tomatoes in half and add to a medium bowl. Chop the garlic and add to the bowl along with the oil, salt, and red pepper. Stir together.

Slice the mozzarella into ¼-inch thick rounds.

Gently flatten a ball of dough with your fingertips. Then stretch it evenly, starting at the edges, until it’s about 8 inches in diameter. You can pick the dough up and gently pull at the edges while rotating to help stretch it. It should be thin but not see-through. If the dough refuses to stretch, let it rest for 10 minutes to relax the glutens. Repeat with the second ball. Transfer to a sheet pan (2 pizzas should fit on one pan). It’s okay if they are a little wonky and not perfect circles.

Layer the sliced mozzarella over the dough then spread the tomatoes over the tops. Transfer to the oven and bake until the edges are crisp and golden brown, 15 to 20 minutes. Remove from the oven and scatter the fresh basil leaves over the tops.