Remove the dough from fridge and bring to room temperature. Preheat oven to 475 degrees.
Peel and finely chop the garlic
Place half the garlic in a small bowl with 1 teaspoon of olive oil
Tear the mozzarella cheese into bite-sized pieces.
Pick the basil leaves off the stems; discard the stems.
In a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the remaining garlic and season with salt and pepper. Cook, stirring frequently , 1 to 2 minutes, or until golden brown
Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the liquid has reduced in volume by about 1/3. Remove from heat and season with salt and pepper
Lightly oil sheet pan. Gently stretch and roll the dough to a 1/4 inch thickness. Carefully transfer to prepared pan.
Evenly spread the sauce onto the dough, leaving a one inch border around the edges.
Evenly top the sauce with the prepared garlic oil, mozzarella cheese, and 1/4 of basil.
Bake, rotating the sheet halfway through, 18-20 minutes, or until cheese is melted and lightly browned and the crust is crispy.
Remove from the oven and let stand for 2 minutes
- 1.0lb Fresh Mozzarella
- 15.0oz Crushed Tomatoes
- 0.0lb Fresh Mozzarella Cheese
- 4.0bnch Cloves
- 1.0tsp Olive Oil