Slice and quarter 1 pint of grape tomatoes. If you prefer larger bites of tomato, simple cut them in half.

In a medium-sized bowl, whisk together 1 clove minced garlic, 2 Tablespoons olive oil, 1 Tablespoon balsamic vinegar, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon dried basil.

Toss the tomatoes into the balsamic marinade and allow to marinate for at least 30 minutes before using.

Prepare a 9×13 baking sheet by pouring 1 Tablespoon olive oil on the pan and spreading it along the bottom and sides of the pan. Set aside.

In a liquid measuring cup stir together 1 1/2 cups warm water and 1 Tablespoon yeast until smooth.

In the base of a stand mixer, fitted with a hook attachment, measure 3 1/2 cups of flour and 1 1/4 teaspoon salt.

Pour the yeast mixture into the flour mixture and add 3 Tablespoons of olive oil.

Stir the dough on low to prevent the flour from flying out of the bowl, then crank it up to high for 1 minute.

Using a rubber spatula, remove the dough from the mixing bowl and plop it directly on the prepared baking sheet. Spread the dough to cover the base of the pan with the rubber spatula.

Cover the baking sheet with a clean dish towel and allow to rise for 1 hour.

About 45 minutes into the rising, preheat the oven to 375°F so it’s ready when the dough is ready to go in.

After an hour, use your fingers to press holes into the dough. Do not press all the way through the dough, simply press your fingers in to make divots.

Drizzle the top of the dough with about 1 Tablespoon of olive oil and then scatter the marinated tomatoes on top. Press tomatoes into the dough and also drizzle with 1-2 Tablespoons of the balsamic marinade.

Bake for about 25 minutes until the dough is cooked through.