Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

Let dough stand at room temperature for 30 minutes.

Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.

Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork.

Arrange dough on parchment paper on a pizza peel, or just on the pizza peel if you are talented! Spread about 2 ½ tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Slide pizza onto baking stone. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 ½ tablespoons basil mixture; sprinkle evenly with salt.

**Now Cooking Light says to cut this into 12 slices! We cut it into 8 and had two slices each.