This traditional pie uses whole-wheat pizza dough for healthier grains. Cooking tip: To quickly pluck the leaves from herbs, just run your thumb and index finger along the stem—they'll pop off!
Place an oven rack on lowest position and preheat to 500°F.
On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.
In a small bowl, stir oil and garlic; brush on dough, leaving a 1/2-inch border. Top with tomatoes, overlapping slightly. Sprinkle with the oregano, salt, mozzarella and Parmesan.
Bake until cheese has melted and crust is golden and crisp, about 13 minutes. Top with basil, if desired. Cut into 8 slices. Serve.