Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up.

In a small saucepan over low heat, warm the olive oil and gently sauté the minced garlic for 1-2 minutes until fragrant but not browned.

Stir the tomato passata and dried oregano into the garlic oil. Simmer for 5 minutes to thicken slightly, then season with salt and pepper. Remove from heat.

Divide the pizza dough into two portions. On a floured surface, roll or stretch each piece into a thin, round circle (about 10-12 inches wide).

Place the dough bases onto baking sheets lined with parchment paper (or directly onto a dusted pizza peel if using a stone).

Spread a thin layer of the garlic-tomato sauce over each base, leaving a small border for the crust.

Distribute the fresh mozzarella evenly over the sauce.

Bake for 10-12 minutes, or until the crust is golden brown and crisp, and the cheese is bubbling.

Remove from the oven and immediately garnish with fresh basil leaves and a dusting of parmesan cheese before serving.