Tomato-And-Basil Pizza

• 2 teaspoons yellow cornmeal
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• Cooking spray
• 3/4 cup (3 ounces) shredded Gruyere or Swiss cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Roll the prepared dough into a 15-inch circle on a floured surface. Place the dough on a 15-inch round pizza pan sprinkled with cornmeal. Cover the dough, and let rise in a warm place 20 minutes or until puffy.
2. Preheat oven to 450u0b0.
3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add tomatoes; cook 5 minutes or until liquid almost evaporates.
4. Lightly coat dough with cooking spray. Spread tomato mixture over dough, leaving a 1-inch border, and top with Gruyere, basil, and Parmesan. Bake at 450u0b0 for 15 minutes or until golden.

yellow cornmeal, olive oil, garlic, tomatoes, cooking spray, gruyuere, fresh basil, parmesan cheese

Taken from www.myrecipes.com/recipe/tomato-and-basil-pizza (may not work)