Preheat oven to 450 degrees F.
Heat olive oil in an ovenproof small nonstick skillet over medium heat and add garlic.
Cook until fragrant and garlic slices have just turned golden, 1 minute.
Pour off oil and garlic from the skillet and let the skillet cool.
Meanwhile, slice tomatoes about ¼” thick, lengthwise, season with 1/8 tsp kosher salt and spread between two sheets of paper towel; set aside for 10 minutes.
Press pizza dough into the bottom of the cooled skillet and slightly up the sides.
Top with half the reserved garlic and oil, alternating layers of mozzarella and tomato slices, and then scattered dots of ricotta cheese.
Finish with remaining garlic oil, salt and pepper.
Cook until the bottom of the crust is deep golden brown and the dough has cooked through, 25 minutes.
Top with fresh basil.