Pizza with Pickled Garlic and Fresh Basil

My mom loves pickled garlic. I kid you not, she eats it straight from the jar. In fact, lots of people do, and guess what - no garlic breath! I'm not sure what the science behind it is, but seriously, no garlic breath. So, why not use that zesty garlic on top of a simple pizza to kick up the flavor? I think you'll love this - and I've switched the layers a bit. The cheese goes down first, then sauce, then garlic. It's so easy to prepare and you can add any other toppings you want. Oh, and I chose spicy pickled garlic for this recipe, but feel free to use whatever kind you want.

Pizza with Pickled Garlic and Fresh Basil

1 refrigerated or frozen pizza dough (thaw frozen dough according to package directions)
1 cup shredded mozzarella cheese
1-1 1/2 cups pasta or pizza sauce (use as much as you like on YOUR pizza)
1/2 cup thinly sliced pickled garlic (typically sold near the olives and/or roasted red peppers, capers and artichoke hearts)
Fresh basil leaves
Sea salt

Preheat the oven to 450 degrees.
Press the dough out into a large circle (about 1/2-inch thick) on a baking sheet that's been covered with parchment paper. You can also shape the pizza in a rectangle if you want a thinner crust.
Top the dough with the cheese, then sauce, then garlic slices.
Bake for 10 to 12 minutes, until the crust is puffed up and golden brown.
Top with fresh basil leaves and salt before serving.

Serves 4 to 6