A simple tomato and stracciatella pizza with basil, olive oil, flaky salt, and red pepper flakes on fresh pizza dough.
Preheat the oven to 450°F and set out a large baking sheet or pizza pan. Drizzle 1 tablespoon of olive oil on the baking sheet and spread it into an even layer. Set aside.
Sprinkle the semolina or all purpose flour onto a work surface. Drop the fresh pizza dough onto the center of the floured surface.
Stretch or use a rolling pin to roll the pizza dough into circular shape. Carefully transfer the dough onto the oiled baking sheet. Set aside.
Pour the peeled tomatoes into a mixing bowl. Use your hands or a wooden spoon to crush the peeled tomatoes into a smooth mixture. Add the kosher salt and stir to combine.
Spread 1 cup of the crushed tomatoes onto the pizza dough.
Bake the crust with the tomatoes for 8-9 minutes, until the crust is baked through. Remove the baking sheet from the oven and let the pizza cool for 2 minutes, until the steam subsides.
Dollop four to six 1 tablespoon dollops of stracciatella onto the pizza (you may have cheese leftover).
Sprinkle the basil leaves onto the pizza. Add a drizzle of olive oil and add a sprinkle of flaky salt and red pepper flakes, to taste. Slice the pizza, serve, and enjoy right away!