Straight from the most recent Bon Appetit! We used Trader Joes out of the bag whole wheat dough… probably should have rolled it a bit thinner, but it’s so sticky!
1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
2 4-ounce balls fresh mozzarella in water
1/3 cup chopped fresh basil leaves plus small leaves for garnish
Position rack in top third of oven and preheat to 425°F
Unroll dough on heavy large baking sheet; pull to about 12×8-inch rectangle, pinching any tears to seal
Fold over edge of dough to make border
Heat large skillet over high heat 2 minutes.
Add oil, then tomatoes; sprinkle with salt and pepper.
Sauté until tomatoes are charred and beginning to break down, about 5 minutes
Turn off heat
Mix in garlic, fennel, and crushed red pepper
Using back of fork, crush tomatoes, leaving large chunks intact
Season mixture with salt and pepper
Layer slices of mozzarella cheese evenly over dough
Spoon on tomato mixture in dollops, leaving some cheese uncovered
Bake pizza until crust is crisp and brown, 15 – 20 minutes
Garnish with fresh basil leaves