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1. Preheat the oven to 350u00b0F (180u00b0C).
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2. On a non-stick baking sheet that's large enough to hold the tomatoes in a single layer, toss together the tomatoes with the garlic, olive oil, thyme, bay leaf, and season with salt and pepper.
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3. Roast in the oven for 1 hour, checking midway during roasting to make sure the garlic isn't burning.
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4. After one hour, turn off oven and leave tomatoes in the oven until oven cools completely. Roasting time will vary depending on the size of tomatoes; just roast them until they've given up their juices, as shown in the picture in the post.
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5. To make the pizza, preheat the oven to 450u00b0F (235u00b0C) and place a heavy baking sheet on rack on the lower third of the oven.
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6. On a lightly floured surface, roll and stretch the pizza dough into a 14-inch circle. Place the dough on a sheet of parchment paper.
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7. Brush the dough with a thin layer of olive oil. Drain the tomatoes well, then distribute the tomatoes and garlic over the dough. Put the mozzarella slices over the tomatoes, then place a dozen fresh basil leaves on top of the pizza and grate some Parmesan over the top.
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8. Transfer the pizza to the baking sheet by grabbing the hot baking sheet out of the oven and slide the pizza onto the hot baking sheet.
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9. Return the pizza to the oven and bake for 10 to 20 minutes, until the pizza is baked to your liking; the bottom crust should be crisp and the top should be slightly browned and bubbling.
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10. Remove from the oven and strew chopped fresh basil over the top along with a generous sprinkling of additional grated Parmesan cheese.
