Garden Margherita Pizza with Burst Tomatoes and Basil

Heat the oven to 475°F with a rack in the lower third. Keep the pizza dough covered at room temperature for 20 minutes while the oven heats. Mince the garlic. Drain the mozzarella, pat it thoroughly dry, and tear it into 1-inch pieces.

Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the cherry tomatoes, 1/4 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until most tomatoes have burst and their skins are lightly blistered. Stir in the garlic and cook for 30 seconds. Remove from the heat.

Coat the rimmed baking sheet with the remaining 1 tablespoon olive oil. Place the dough on the sheet and press and stretch it into a 12-inch round, leaving a slightly thicker edge. If the dough springs back, let it rest for 5 minutes before finishing the round.

Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle the sauce with the remaining 1/4 teaspoon salt. Arrange the mozzarella over the sauce, then spoon the burst tomatoes over the cheese, leaving excess liquid in the skillet.

Using dry oven mitts, transfer the hot baking sheet to a heatproof surface. Scatter the fresh basil over the pizza and let it rest for 5 minutes. Transfer carefully to a cutting board and slice into 8 wedges.