4 plum tomatoes sliced
3 1/2 Tbsp. EVOO
4 garlic cloves minced
1 Tbsp. cornmeal
4 oz. feta cheese
1 oz. pitted kalamata olives, halved (1/3 cup)
1/4 cup fresh basil leaves
Let dough stand at room temperature, covered, for 30 minutes.
Arrange tomato slices on a jelly-roll pan lined with paper towels. Let stand 30 min.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep pizza stone or baking sheet in oven as it preheats).
Combine the tomatoes, 2 Tbsp. EVOO, and garlic. Roll dough into a 14 in. circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500 degrees for 19 min. or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil leaves. Brush outer crust with remaining 1 1/2 Tbsp. EVOO. Cut pizza into 6 large slices.
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