Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
In a small bowl, combine the roasted garlic cloves, olive oil, salt, and a grind or two of black pepper. Mash the garlic into the olive oil until it is smooth enough to spread.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
Spoon the roasted garlic–oil mixture onto the dough. Use your hands or a pastry brush to spread it evenly all the way to the edges of the dough. Scatter the tomatoes on top, followed by the mozzarella and parmesan cheeses. Sprinkle with the dried oregano and a pinch of salt.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven. Drizzle it lightly with olive oil, if desired, then let it cool for a few minutes before slicing and serving.