Roasted Garlic, Tomato, and Basil Squares

Got this out of Cooking Light, too. I used a refrigerated pizza crust. It was listed as an appetizer, but we had it for dinner with a big salad.

Ingredients:
refrigerated pizza crust
cooking spray
1 whole garlic head
2 tablespoons yellow cornmeal
2 cups chopped plum tomato (it took me 5 to do this)
1 cup (4 oz) shredded part-skim mozzarella
1/2 cup chopped FRESH basil
1/4 cup (1 oz) grated fresh parmesan
2 tablespoons light mayo
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400 degrees 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 into a 15 x 10 inch rectangle. Lightly coat dough with cooking spray. Bake at 400 degrees for 10 minutes or until lightly browned. Remove from oven.

Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mix over crust, bake at 400 degrees for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into 12 squares.