Roasted Garlic, Tomato, and Basil Squares

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2.3 teaspoons yeast dry
• 13.5 ounces flour all-purpose divided
• 0.5 cup basil fresh chopped
• 1  garlic clove whole
• 2 tablespoons mayonnaise light
• 1 ounce parmesan fresh grated
• 4 ounces part-skim mozzarella cheese shredded
• 9 ounces plum tomatoes chopped
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 0.3 teaspoon sugar 
• 1 cup water (100° to 110°)
• 2 tablespoons cornmeal yellow

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• aluminum foil
• measuring cup

Directions

1. Dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 2 3/4 cups flour and 1 teaspoon salt to yeast mixture, stirring until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
4. Preheat oven to 40
5. While dough rises, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.
6. Bake at 400 for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
7. Cover a baking sheet with parchment paper; sprinkle with cornmeal.
8. Place dough on prepared baking sheet.
9. Roll dough into a 15 x 10-inch rectangle. Lightly coat dough with cooking spray.
10. Bake at 400 for 10 minutes or until lightly browned; remove from oven.
11. Combine garlic pulp, tomato, and remaining ingredients in a medium bowl.
12. Spread cheese mixture over crust; bake at 400 for 15 minutes or until lightly browned.
13. Let stand for 10 minutes.
14. Cut into 12 squares.