ounces refrigerated fresh pizza dough
cup fresh basil leaves
tablespoons extra-virgin olive oil, divided
ounces fresh mozzarella cheese, thinly sliced
(6-ounce) heirloom tomatoes cut into quarter-inch-thick slices
teaspoon kosher salt
teaspoon freshly ground black pepper
1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats). 2. Let dough stand at room temperature for 30 minutes. 3. Place basil, 1 tablespoon oil, and garlic in a mini food processor; pulse 3 times to form a paste. Add 1 tablespoon water; pulse until smooth. 4. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Brush remaining 1 tablespoon oil over dough. Top evenly with cheese and tomatoes. Bake at 500° for 11 minutes or until crust is browned and crisp. Drizzle basil mixture over pizza; sprinkle evenly with salt and pepper. Cut into 12 slices.