Fresh Tomato Pizza with Basil-Garlic Sauce

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675 g tomatoes, cut in 1 cm thick rounds (What does this amount mean? In the magazine photo there were eight slices on a 14" pizza, so I used about 12 slices on each of my 12" pizzas, or maybe six or so small-ish tomatoes)
1/2 tsp salt
1 cup packed fresh basil leaves
1/4 cup olive oil
3 cloves garlic, smashed
pinch pepper
pinch hot pepper flakes
1/4 cup grated parmesan cheese
1 prepared pizza dough (as Janice said, she has never found this to exist, anywhere. I made my own dough using the recipe Janice recently posted.)
198g fresh mozzarella cheese, sliced

In colander over bowl, layer tomatoes, sprinkle with 1/4 tsp of the salt. Let stand for one hour. With palms of hands, press out excess liquid; set tomatoes aside.

Meanwhile, in food processor, puree basil, oil, garlic, pepper, hot pepper flakes and remaining salt. Stir in parmesan cheese.

On lightly floured work surface, shape dough into 14" round by pressing with fingertips and pulling at edge to stretch; allow dough to relax between stretches. Spread basil sauce evenly over surface. Top with tomatoes.

Bake on parchment paper lined pizza pan in bottom third of 450 degree oven until bottom of crust is golden, 15 to 17 minutes. Top with mozzarella cheese; bake until melted, about three minutes.

Note: Since the dough recipe makes two 12" crusts, I made one and one-half times the sauce recipe to spread over two pizzas. I baked it at 400 degrees as I tend to burn pizza! Also, rather than using parchment, I just lightly oiled the pans with olive oil.

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