Directions

1. Preheat oven to 500°F  with a pizza stone or steel inside.
2. Generously grease a half sheet tray with about 1/4 cup olive oil.
3. Punch out the room temp, proofed and bubbly dough and then pull into a rectangle. Press into the half sheet tray and set aside to proof the rest of the way while you prep the rest. 
4. In a bowl, combine cherry tomatoes, grated garlic, thyme leaves, kosher salt, black pepper, and 2 tablespoons olive oil. Toss and let sit briefly to macerate.
5. Slice the Frigo® Mozzarella Chunk into even rounds (about 1/4–1/3 inch thick).
6. If the dough has pulled back, gently stretch it to fill the tray corners. Press evenly with fingertips to dimple the dough. Dock all over with a fork.
7. Drizzle the remaining 2 tablespoons olive oil over the dough. Season lightly with kosher salt and black pepper.
8. Layer mozzarella slices evenly over the dough. Spoon tomato mixture over the top. Sprinkle with Frigo® Parmesan Cheese.
9. Bake for 14–18 minutes, until crust is golden, cheese is bubbling, and tomatoes are roasted.
10. Remove from oven and immediately scatter torn basil and chopped parsley over the pizza. Optionally finish with a light drizzle of olive oil. Let rest 2–5 minutes, then slice and serve.