Spread mustard over the unbaked crust until well covered, leaving about an 1 1/2-inch border.
Slice tomatoes and arrange in a single layer in the center of crust. Scatter freshly minced garlic over tomatoes and drizzle with olive oil. Sprinkle with kosher salt, red pepper flakes and dried herbs.
Top with sliced mozzarella; sprinkle with a bit more salt, pepper flakes and basil. Bring edges of crust up over the edges of tomato and cheese. Bake in oven for 30 minutes until crust is golden and cheese is brown and bubbly. Allow to cool about 10 minutes, slice into wedges with a pizza cutter and enjoy!
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