Heirloom Tomato and Basil Pizza

• 16 oz package organic pizza dough, brought to room temperature
• 2 Tbsp olive oil
• 1 tsp flaked sea salt
• 1 1/2 cups Organic Valley Shredded Mozzarella
• 10 to 12 fresh basil leaves plus more for serving
• 1 large or 2 medium heirloom tomatoes, thinly sliced
• 1 clove garlic, minced 

1. Heat oven to 400°F. Spray baking sheet (with sides) with cooking spray or brush with oil.  Gently stretch dough into  large, flat circle. Place dough onto baking sheet. Then brush to coat top of crust with about 1 tablespoon olive oil. Sprinkle sea salt around edge of pizza. Bake for 8 minutes.

2. Scatter cheese, garlic, tomato slices and basil leaves over the partially baked crust, leaving salted crust uncovered. Lightly sprinkle tomatoes with about 1/4 teaspoon of salt drizzle remaining olive oil over pizza.

3. Bake 6 to 10 minutes more until cheese has melted and edges are light brown. Slice and serve.