In a mixing bowl, combine flour, salt, and sugar. In a separate bowl, dissolve yeast in warm water and let it sit for about 5 minutes until foamy. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.

Preheat the oven to 400°F. On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and pepper. Roast for 20 minutes until they are soft and slightly caramelized.

Preheat the oven to 475°F. Punch down the dough and roll it out on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.

Spread the roasted cherry tomatoes over the dough, followed by slices of fresh mozzarella. Ensure the toppings are evenly distributed.

Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.

Remove the pizza from the oven and let it cool for a minute. Garnish with fresh basil leaves before slicing and serving.

Cool any leftover pizza completely before storing. Wrap slices individually in plastic wrap and place in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.