Step 1

Place 4 large garlic cloves, cut lengthwise into thirds, in a small saucepan; pour in extra-virgin olive oil to cover. Set pan over low heat and cook until garlic is softened and lightly golden, 20–30 minutes. Drain garlic in a fine-mesh sieve set over a small bowl; reserve oil for another use. Set garlic confit aside.

Step 2

Heat 2 Tbsp. extra-virgin olive oil in a medium skillet over medium-high. Cook 1¼ cups Sun Gold or cherry tomatoes, undisturbed, until blistered, about 5 minutes. Season with kosher salt and cook, tossing often, until tomatoes begin to burst and release their juices, about 1 minute. Set aside.

Step 3

Toss ½ small fennel bulb, very thinly sliced, with a drizzle of oil in a small bowl; season with salt and freshly ground black pepper.

Step 4

If using a conventional oven: Heat broiler. Heat 2 tsp. extra-virgin oil in a 12" cast-iron skillet over medium. Using lightly oiled hands, flatten  1 ball All-Purpose Pizza Dough or 12 oz. store-bought pizza dough, room temperature and gently stretch over the backs of your hands to create a 12" round. Transfer to skillet, stretching to edges of pan if needed, and cook until bottom is golden brown, about 4 minutes. Transfer to oven and broil until crust is beginning to char in spots, about 2 minutes.

Step 5

Carefully remove skillet from oven (handle will be hot!). Top pizza with 3 oz. fresh mozzarella, torn, fennel, 3 Tbsp. thinly sliced drained oil-packed Calabrian chiles or ½ tsp. crushed red pepper flakes, and reserved tomatoes; season with salt. Return to oven and continue to broil until cheese is melted and crust is charred in spots, about 1 minute longer.

Step 6

If using a pizza oven: Preheat to high. Lightly flour your hands and a pizza peel. Working from the center outward, stretch out dough on peel to a 12" round. Top with 3 oz. fresh mozzarella, torn, fennel, 3 Tbsp. thinly sliced drained oil-packed Calabrian chiles or ½ tsp. crushed red pepper flakes, and reserved tomatoes; season with salt. Slide pizza into pizza oven and cook, rotating occasionally, until cheese is melted and crust is charred in spots, 2–3 minutes.

Step 7

Top pizza with reserved garlic confit. Scatter some fennel fronds over and season with pepper.Do Ahead: Garlic confit can be made 3 days ahead. Let cool; cover and chill.