Preheat your oven to its highest setting, usually between 475°F and 500°F (245°C - 260°C). If you have a pizza stone, place it in the oven while it heats up.

Take your pizza dough out of the refrigerator and let it sit at room temperature for about twenty minutes.

Slice the fresh mozzarella and the tomatoes into even rounds. Place the tomato slices on a paper towel and sprinkle them with a little salt.

Mince your garlic and mix it into the extra virgin olive oil in a small bowl.

Lightly dust your work surface with flour or cornmeal. Stretch the dough into a 12-inch circle or rectangle.

Transfer the dough to a piece of parchment paper or a cornmeal-dusted pizza peel. Spread the garlic-infused olive oil over the entire surface of the dough.

Arrange the mozzarella slices evenly across the dough. Place the tomato slices on top of the cheese.

Slide the pizza onto the hot stone or a baking sheet. Bake for 10 to 12 minutes until the crust is golden brown and the cheese bubbles.

Remove the pizza from the oven and scatter the fresh basil leaves over the hot surface. Drizzle the balsamic glaze over the top.

Let the pizza rest for two or three minutes before slicing.