First things first. Preheat your oven to the highest setting—usually around 475°F (245°C). This high heat helps achieve a crispy crust while ensuring the cheese bubbles beautifully.

If using a pizza stone, place it in the oven while it heats. If you don’t have one, an inverted baking sheet works well. Dust your chosen surface with cornmeal. This prevents sticking and contributes to a crispy base.

On a floured surface, roll out your pizza dough to your desired thickness. Thin crust or thick, it’s up to you! Once rolled, transfer it to your prepared surface.

Spread a layer of tomato-based pizza sauce over the dough, leaving about an inch at the edges for a crust. This keeps the toppings in check and allows the edges to get extra crispy.

Now for the fun part! Scatter the halved cherry tomatoes across the sauce. Sprinkle the fresh garlic and the red pepper flakes evenly. Next, cover liberally with shredded mozzarella and top with grated Parmesan for extra flavor.

Carefully slide your pizza onto the preheated stone or an inverted baking sheet. Bake for about 10-12 minutes. Keep an eye on it until the crust is golden and the cheese is bubbly.

When your pizza is done baking, remove it from the oven and add fresh basil leaves on top. Their aromatic flavor will elevate the dish further.

Allow your pizza to cool for a couple of minutes. Slice it into wedges and serve it warm. Enjoy the fruits of your labor!