Cherry Tomato Pizza Margherita

Ingredients

• 0.3 cup basil leaves plus leaves fresh chopped for garnish
• 12 ounce cherry tomatoes stemmed
• 0.5 teaspoon fennel seeds crushed
• 1  garlic clove pressed
• 1 tablespoon olive oil extra-virgin
• 0.3 teaspoon pepper dried red crushed
• 13.8 ounce pizza dough refrigerated
• 4 ounces whole-milk mozzarella diced
• 4 ounce mozzarella in water fresh diced (ovoline)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• spatula

Directions

1. Position rack in top third of oven andpreheat to 425°F. Unroll dough on heavylarge baking sheet; pull to about 12x8-inchrectangle, pinching any tears to seal. Foldover edge of dough to make border.
2. Heat large skillet over high heat 2minutes.
3. Add oil, then tomatoes; sprinklewith salt and pepper. Sauté until tomatoesare charred and beginning to break down,about 5 minutes.
4. Transfer to large bowl.
5. Mix in garlic, fennel, and crushed redpepper. Using back of fork, crush tomatoesin bowl, leaving large chunks intact. Seasonmixture with salt and pepper. Toss cheesesand chopped basil in medium bowl.
6. Sprinkle cheese mixture evenly overdough, right up to border. Spoon on tomatomixture in dollops, leaving some cheeseuncovered.
7. Bake pizza until crust is crispand brown, 25 to 30 minutes.
8. Loosen pizza with metal spatula andslide onto board.
9. Garnish with basil leaves.
10. Bon Appétit