Brush a 16-inch pizza pan or cookie sheet with a bit of olive oil or non-stick spray. or line with parchment paper that is safe to heat up to 450℉. Roll the pizza dough out in a thin ¼-inch circle to cover the pan.
Brush the pizza dough with 1 tablespoon of olive oil, leaving a 1-inch border along the edges to form the crust. Season the dough evenly with garlic and oregano.
Evenly spread half of the mozzarella cheese over the pizza dough, leaving a ½-1 inch border along the edges. Add ¼ of freshly grated parmesan cheese over the mozzarella cheese.
Prepare the tomatoes by slicing the top off the Roma and/or heirloom tomato and then use a spoon or melon baller to scoop out the seeds gently or give the tomato a gentle squeeze over the sink/trash bin. Slice all the tomatoes into ¼-thick slices and then arrange them evenly over the cheese. Sprinkle with kosher salt and freshly ground black pepper.
Top with the remaining mozzarella cheese and then bake for 10-15 minutes, or until the crust is nicely browned and the cheese is fully melted.
Allow the pizza to cool for 5-10 minutes, add additional parmesan cheese if desired, and top with fresh basil. Slice and serve.
Notes
Cheese: While fresh mozzarella cheese is best, grated mozzarella can be substituted in a pinch. Tomatoes: Feel free to use only one variety of tomatoes, rather than a mix. Keep in mind seasonal tomatoes are best. If tomatoes are not in season, only use grape/cherry tomatoes. Add Spice: If you like spice, you may want to add ¼ teaspoon of crushed red pepper flakes, along with the Storage: Fresh Tomato Pizza is best served immediately. However, you can store leftover sliced pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree F oven for 10 minutes.