In a medium skillet, over medium-high heat, add the oil. When the oil is hot, add the tomatoes and cook until blistered, turning them over about half way through, for about 5. Remove and transfer to a bowl. Add a few pinches of salt. Add the slices of heirloom tomato to a paper towel or clean kitchen towel and sprinkle with salt. Allow to stand for about 5 minutes.
Place your pizza stone or pizza steel in the oven. If you don’t have one, you can place a baking sheet in the oven. It won’t be as crispy but it will still work.
Preheat your oven to 450 to 500 degrees F (some ovens only go to 450 degrees F so just go as high as you can). Dust your counter or cutting board with some flour. Roll the pizza dough into a thin round shape. I like to do a combination of pressing the dough down with my fingers, stretching it and rolling it out.
Transfer the dough to a piece of parchment paper. I like to add it to the back of a baking sheet or pizza peel.
Spread a few tablespoons of tomato sauce on the pizza, stopping about an inch from the edge. Sprinkle with the mozzarella and then arrange the cherry tomatoes, heirloom tomatoes and sliced chiles on top.
Transfer to the oven to bake for about 15 to 20 minutes. This time will depend on how hot your oven can truly get. Mine is about 450 and it took exactly 15 minutes.
Top the pizza with a few leaves of basil, and a sprinkling of crushed red pepper, if you like. Slice up and serve.