Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.

Roll out your pizza dough on a lightly floured surface to about 12 inches in diameter.

Transfer the dough to a pizza peel or baking sheet dusted with cornmeal.

Brush the dough with 2 tablespoons of olive oil and sprinkle the minced garlic evenly across the surface.

Arrange the tomato slices evenly over the dough, leaving a small border for the crust. Season with half the salt and pepper.

Distribute the fresh mozzarella slices across the tomatoes.

Sprinkle the fresh oregano and thyme over the cheese. Reserve the basil for after baking.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 12-15 minutes until the crust turns golden and the cheese bubbles.

Remove from the oven and immediately top with fresh basil leaves. Drizzle with the remaining tablespoon of olive oil and add final salt and pepper to taste.

Let the pizza rest for 2-3 minutes before slicing.