Preheat oven to 500° F/260° C.

Cut tomatoes into thin slices and lay them on a paper towel to soak up excess liquid.

Cut the mozzarella into ¼-inch slices and lay them on a paper towel to soak up excess liquid.

Chop the basil leaves.

Press the dough into a 12-inch circle. Lay the tomatoes on in concentric circles around the dough, about ½-inch away from the edge. Sprinkle on the chopped basil and some olive oil. Lay the sliced mozzarella around the top.

Bake for 10 to 12 minutes until crust is browned and cheese is just starting to bubble. Remove from the oven and transfer to a cutting board. Allow to sit 5 minutes, then slice and serve.