Place the tomatoes in a bowl, cover with boiling water from the kettle and leave to stand for 1 minute. Drain, rinse in cold water, then peel away the skins.
Roughly chop up the tomatoes. Place chopped tomatoes in a bowl with the oregano, garlic, and oil. Add salt and pepper to taste. If the tomatoes are quite juicy, you can choose to strain off some of the juice.
Roll out the pizza dough into a 12-inch round and place on a baking sheet. Spread the tomato mixture over the dough - spread it to the edges but leave a border. Top with the cheese and basil.
Drizzle the oil over the pizza and bake for 10-14 minutes - the cheese should be bubbly, and the crust should be slightly browned.