Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
Preheat broiler to high.
Combine tomatoes and 1 tablespoon oil on a parchment-lined baking sheet; toss to coat tomatoes. Broil 10 minutes or until tomatoes begin to brown.
Bring vinegar to a simmer in a saucepan over medium heat; simmer 10 minutes or until reduced by half.
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
Roll dough into a 14-inch circle on a lightly floured surface; pierce dough liberally with a fork. Remove pizza stone from oven. Sprinkle cornmeal over pizza stone. Place dough on pizza stone; bake at 500° for 5 minutes.
Remove stone from oven. Combine remaining oil and garlic; brush evenly over crust, leaving a 1-inch border. Top with tomatoes and cheese. Spray border of crust with cooking spray. Bake 12 minutes or until cheese melts and crust browns. Sprinkle with salt and pepper. Drizzle with vinegar; sprinkle with basil. Cut into 8 wedges.
It was a really nice change of pace. I did use a little more cheese than the recipe called for and would do that again. I poked the dough as recommended but my crust still puffed up like a giant pita during the 5 minute "prebake". Turned out fine though.
So yummy and so easy. I wound up using a pillsbury crust instead of our usual New Season's organic crust and my teenager said it was better (though makes a square crust vs. round). Cooking time at 475 was 4 minutes before topping, 9 minutes after. Everyone loved it. I especially enjoyed the balsamic glaze.
This is one of the tastiest pizzas I have ever made; what a great way to use up my fresh home grown tomatoes and basil. Next time I will try a whole wheat pizza crust, but other than that I would change nothing! Absolutely delicious.