1. Heat oven to 450 degrees.
2. Drain tomatoes and puree in a food processor (or blender). Add olive oil, oregano dried basil, salt and pepper and pulse to combine.
3. Spread sauce over pizza dough, leaving a 1/2-inch border around the edge for the crust. Create a layer of the thinly sliced tomatoes over the sauce. Line the sliced mozzarella over the tomatoes.
4. Bake pizza for 8-10 minutes until cheese is melted and the crust begins to turn golden brown. Remove from oven.
5. Toss fresh basil over cooked pizza and let sit for 3-5 minutes. Slice and serve.

Recipes Notes:

1. I used a pizza paddle and stone to make the pizza. If you plan to use one make sure that you build the pizza on the paddle.

2. Remember to flour the paddle well so can easily transfer the pizza into the oven.

3. I stretched the dough into an 11 ½ to 12 ½ inch round, maybe 1/8 to ¼ inch thick which you are free to adjust based on your preference.

4. If you don't have a paddle no worries, you can flip your baking sheet the other way around instead.