Position rack tin top third of oven and preheat to 425. Unroll dough on heavy large baking sheet; pull to about 12x8 inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.
Heat large skillet over high heat 2 minutes . Add oil, then tomatoes; Sprinkle with salt and pepper. Saute until tomatoes are charred and beginning to break down, about 5 min. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheese and chopped basil in medium bowl.
Sprinkle cheese mixture evenly over dough, right up to boarder. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25-30 minutes.
Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.
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