Tomato Mozzarella Pizza

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Pizza Dough

Flour, for dusting and rolling

One 14-ounce can peeled Italian plum tomatoes, drained

2 tablespoons chopped basil

1 large garlic clove, minced

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

1 1/2 cups coarsely shredded mozzarella (6 ounces)

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