Roman-Style Pizza With Roasted Cherry Tomatoes

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Bon Appetit


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2 tsp. sugar

1 1/2 tsp. active dry yeast

7 1/2 Tbsp. extra-virgin olive oil, divided

1 tsp. kosher salt plus more

2 1/4 cups (or more) all-purpose flour

1 1/2 lb. cherry or grape tomatoes

Freshly ground black pepper

Semolina (for dusting)

2/3 cup freshly grated Parmesan, divided

2 cups grated mozzarella (about 8 oz.), or 6 oz. buffalo mozzarella, thinly sliced, divided

Chopped fresh basil

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