Preheat the oven to 425° F.

Bring the pizza dough to room temperature - ideally 1-2 hours before preparing the pizza.

Halve the Campari tomatoes and place them in a rimmed baking dish or pie plate.

Thinly slice the shallots and cut the garlic cloves in half and add to the baking dish.  Top with fresh thyme leaves, 1/4 cup of olive oil, salt, and pepper.

Roast for 20 - 25 minutes until the tomatoes are tender and the shallot slices golden.  Remove from the oven and set aside.

Meanwhile, prepare the pizza dough.  Lightly brush olive oil onto a baking sheet. You can either stretch the dough to fit the baking sheet, or you can cut the dough ball in half and make two smaller pizzas (which is what I do).  Lightly flour your hands before stretching the dough to make it easier to handle and stretch.   I find the easiest way is to flour your surface lightly and flour the top of the dough.  Use a rolling pin to flatten out the dough, then use the ball of your hand to push it down to stretch it out.

Once the dough is to your liking and in the oiled pan, brush the garlic-infused oil from the roasted tomatoes onto the dough, then add the mozzarella cheese, scattering it over the dough evenly.  Add the roasted tomatoes, shallots and garlic cloves to the pizza and top with additional garlic-infused olive oil from the roasting dish.

Bake the pizza in a preheated 425° F oven until the crust is golden and the cheese is melted (about 15 - 18 minutes, depending on size and thickness).

Top with fresh torn basil and serve with red pepper flakes, grated parmesan cheese.  You can also top with a drizzle of balsamic glaze