Instructions: 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 450F.

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 Gruyare, basil, and Parmesan. Bake at 450 for 15 minutes or until golden.

Yield: 4 servings (serving size: 2 slices).

NOTES : For a crunchy crust, make sure your oven is preheated. Use fresh tomatoes if you have them in place of canned. To slice the basil, stack the leaves, and roll them up as you would a cigar; then slice crosswise.

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