3 1lbPizza dough (raw) 12ozPizza sauce 0.5Medium Onion 2clvGarlic 4TVirgin Olive Oil 4Fresh Basil Leaves 0.5lbMozzarella Cheese, Shredded 1Tomato, medium-sized 0tasteRed Pepper 0tasteHerbs de Provence (Optional) Preheat oven to 450 degrees Fahrenheit. Slice the tomato into thin slices. Chop the onion and mince the garlic, and add it to a saucepan with a small amount of olive oil. Saute the onion and garlic until golden. Oil a large pizza pan or pizza stone with more olive oil. Carefully spread the dough out onto the oiled pan, pressing from the center outward. If you feel expert, you may try tossing the ball of pizza dough up into the air, spinning it, to expand it into a wider, flatter shape, but this is normally a skill reserved for show-offs and professional cooks, and is likely to result in a ceiling or floor-flavored pizza. It is easier to simply press the dough with your hands until it is the desired size and thickness. Drizzle a small amount of olive oil over crust, spreading evenly to cover it. Press with your fingers around the perimeter of the pizza dough, to make a slight ridge to trap sauce and other ingredients. Spread the pizza sauce evenly on the surface of the pizza crust. Sprinkle approximately half the cheese on top of the sauce. Place the tomato slices evenly and attractively around the surface of the cheese and sauce. Sprinkle red pepper and Herbs de Provence, if desired over surface. Roll up basil leaves and pinch them between your fingers to "bruise" them. Tear them into small bits, and sprinkle them around the pizza. If you have other ingredients to add to the pizza (cooked meat or fresh vegetables, cheeses, or other toppings), add them now. Cover ingredients with the remaining cheese. You may wish to leave tomato slices showing, rather than covering completely with cheese. Bake for 15-20 minutes, or until crust is golden brown. Prep time, 10-15 minutes. Cook time, 15-20 minutes.