Preheat the oven to 400 degrees. Place both oven racks in the middle position. Remove the pizza dough from the fridge and let it come to room temperature for 20 minutes.
Sprinkle a clean work surface with flour, and roll out the dough into a flat circle 1/4 inch thick and place into a cast-iron skillet or on a pizza stone. Brush the dough with the olive oil and sprinkle with sea salt.
Spread the marinara sauce evenly on the pizza, leaving about a 1-inch border around the outer edge of the crust. Top with the thinly sliced mozzarella and tomato slices. Bake the pizza on the middle rack for about 25 minutes, or until the sides are golden and crisp to the touch. The tomatoes will release some liquid, so simply use a paper towel to dab and soak up the pizza.
Remove the pizza from the oven, allow the cheese to melt for 2 to 4 minutes, and finish with fresh basil and sea salt, if using.
CLEAN GREEN TIP: Love pesto like crazy? Swap out the marinara sauce for my kale pesto and get your extra greens on. Remember to use sparingly—a little pesto goes a long way!