Brown the garlic with the oil in a large pan, then add the cherry tomatoes, salt slightly and cook on a low flame for 10 minutes.
Remove the garlic and add olives and basil instead.

Add the provola cut into thick slices and cook just as long as it softens, without melting too much (1-2 minutes should be enough).

The provola alla pizzaiola is ready, add a little fresh basil and serve.

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