Preheat a pizza stone in a camp oven, barbecue, or pizza oven to 400 to 500 degrees F (200 to 260 degrees C).
Open the can of tomatoes and drain the tomatoes in a strainer, immediately place the empty can underneath to collect the juices. Sprinkle the tomatoes with the herb seasoning.
Prepare the pizza dough by rolling it out to desired thickness and size. Use a thin sprinkling of cornmeal or polenta on the base of the pizza dough, this helps it not stick. As a substitute flour may be used.
Brush the edge of the pizza dough with olive oil. You may use a brush or your fingers.
Create a base layer of the tomato sauce going as close to the edge as you desire.
Top with the basil leaves and slices of the mozzarella cheese.
Slide onto the pizza stone preheated in the camp oven. Bake for 15 to 20 minutes, or until the dough is cooked through and the cheese has melted. This may vary based on the temperature you can reach to cook it, and the thickness of the pizza dough.