Roasted Garlic, Tomato, and Basil Squares

Roasted Garlic, Tomato, and Basil Squares (Adapted from CL)

2 1/4 teaspoons active dry yeast
1/4 teaspoon sugar
1 cup warm water
3 cups all-purpose flour, divided
1 teaspoon salt
1 whole garlic head
2 tablespoons cornmeal
1-2 teaspoons olive oil
1/2 cup chopped fresh basil
2 tablespoons light mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped plum tomato
4 ounces shredded mozzarella cheese
1 ounce freshly grated Parmesan cheese

In a large bowl, add yeast and sugar - whisk in 1 cup warm water to dissolve. Set aside for 5 minutes.

Stir in 2 3/4 cups flour and 1 teaspoon salt to yeast mixture and mix until blended. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic. Add enough of the remaining flour, about 1 tablespoon at a time, to prevent dough from sticking.

Scoop dough into a large bowl coated with cooking spray, turning to coat top. Cover and let rise about 60 minutes or until doubled in size.

Preheat oven to 400

Remove the loose skin from the garlic and wrap the entire head in foil. Bake garlic for 40 minutes. Remove and allow to cool enough to be able to easily handle. Separate cloves and squeeze to extract the pulp.

Place a sheet of parchment paper on a large baking sheet. Scatter the cornmeal on top. Place the dough on top and stretch or roll dough into a rough 15x10" rectangle.

Lightly brush dough with olive oil. Bake until lightly browned, about 10 minutes - remove from the oven.

In a small bowl, mix together garlic pulp, basil, mayonnaise, salt and pepper. Spread mixture over the crust.

Scatter chopped tomatoes, Parmesan and mozzarella over the top. Bake 15 minutes or until lightly browned. Let stand about 10 minutes before cutting.