Fresh Tomato-Feta Pizza

Ingredients

• 1 tablespoon cornmeal 
• 4 ounces feta cheese 
• 0.3 cup basil leaves fresh
• 2  garlic cloves minced
• 0.3 cup kalamata olives pitted halved
• 2.5 tablespoons olive oil divided
• 4  plum tomatoes sliced
• 1 pound pizza dough fresh refrigerated

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• pizza stone

Directions

1. Let dough stand at room temperature, covered, for 30 minutes.
2. Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels.
3. Let stand 30 minutes.
4. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 (keep pizza stone or baking sheet in oven as it preheats).
5. Combine tomatoes, 2 tablespoons oil, and garlic.
6. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven.
7. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza.
8. Bake at 500 for 19 minutes or until crust is golden and cheese is lightly browned.
9. Remove from oven; top with olives and basil.
10. Brush outer crust with remaining 1 1/2 teaspoons oil.
11. Cut pizza into 6 large slices.