Roasted Garlic, Tomato, and Basil Squares

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/4 teaspoonsugar
• 1 cupwarm water (100° to 110°)
• 3 cupsall-purpose flour (about 13 1/2 ounces), divided
• 1 teaspoonsalt
• Cooking spray
• 1 whole garlic head
• 2 tablespoonsyellow cornmeal
• 2 cupschopped plum tomato (about 9 ounces)
• 1 cup(4 ounces) shredded part-skim mozzarella cheese
• 1/2 cupchopped fresh basil
• 1/4 cup(1 ounce) grated fresh Parmesan cheese
• 2 tablespoonslight mayonnaise
• 1/4 teaspoonsalt
• 1/4 teaspoonfreshly ground black pepper

Preparation

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. 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.

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.

Preheat oven to 400°.

While dough rises, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Cover a baking sheet with parchment paper; sprinkle with cornmeal. Place dough on prepared baking sheet. Roll dough into a 15 x 10-inch rectangle. Lightly coat dough with cooking spray. Bake at 400° for 10 minutes or until lightly browned; remove from oven. Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mixture over crust; bake at 400° for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into 12 squares.