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1
To prepare dough, combine first 4 ingredients in a large bowl, stirring to dissolve yeast; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, cornmeal, and 1 teaspoon salt to yeast mixture; stir well to combine. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour and 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
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3
To prepare topping, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, dried basil, 1/2 teaspoon salt, and pepper; cook 20 minutes or until onion is golden, stirring occasionally. Cool.
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4
Arrange tomato slices between several layers of paper towels. Let stand 10 minutes, pressing down occasionally.
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5
Uncover dough. Punch dough down; cover and let rest 5 minutes. Pat dough into an even layer in a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 30 minutes.
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6
Preheat oven to 425u00b0.
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7
Uncover dough. Arrange onion mixture over dough, leaving a 1/2-inch border. Top with tomato slices; sprinkle with cheese. Bake at 425u00b0 for 23 minutes or until browned. Sprinkle with fresh basil. Cool at least 10 minutes before serving.
