Meatball Marinara Pizza

Position an oven rack in the lower third and preheat the oven to 475°F. Coat the baking sheet with 2 teaspoons of the olive oil. Lightly flour a clean counter, place the dough on it, cover with an inverted bowl, and let it rest for 20 minutes. Meanwhile, cut the meatballs crosswise into 1/2-inch slices, shred the mozzarella, finely grate the Parmesan, and tear the basil into small pieces.

Press the rested dough into an 8-inch disk. Lift it and gently stretch it over the backs of your hands, rotating as you work. Transfer it to the prepared baking sheet and press it into a roughly 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch border. If the dough springs back, let it rest for 5 minutes, then continue stretching. Brush the border with the remaining 1 teaspoon olive oil.

Spread the marinara evenly over the crust, leaving the border uncovered. Sprinkle on the mozzarella, arrange the meatball slices over the cheese with cut sides exposed, then add the Parmesan and dried oregano.

Let the pizza rest for 5 minutes. Scatter the torn basil over the top, cut into 8 pieces, and serve.