It's the easiest appetizer you can make while talking with friends in the kitchen. The main tip is to broil at the maximum temperature you can reach. I have an old electric oven and it works well.
What you will need
8 oz mozzarella (1 ball)
1 1/2 tsp salt
1 tbsp extra virgin olive oil
8.21oz premade pizza dough (1 package)
4 oz peeled san marzano tomatoes(Nutritional facts 131 calories, 2.35 g fat, 15.56 g carbohydrates, 14.54 g protein, 6 mg cholesterol, 862 mg sodium)
How to cook
In a bowl, crush the San Marzano tomatoes.
Add olive oil and a generous quantity of salt. With the grinder it's easier to quantify.
Try to find fresh mozzarella di bufala. Otherwise, in United States for example, the "burrata" is a better substitute for mozzarella.
In theory it's better to shape it without a roller as it might preserve the air bubbles inside the dough. It's also easier and less things to wash later.
Using broil on the hottest setting, add the dough to a pre heated cast iron or stone. I prefer cast iron as the bottom part of the dough needs lots of heat to cook. Add the tomato sauce right away to cook together.
This is how it should look when you take it out.
Just add them on top right away, so they will melt on top of the very hot pizza. You don't need to put it back on the oven.