Roll the prepared dough into a 15-inch circle on a floured surface. Place the dough on a 15-inch round pizza pan sprinkled with cornmeal. Cover the dough, and let rise in a warm place 20 minutes or until puffy.
Preheat oven to 450°.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes; cook 5 minutes or until liquid almost evaporates.
Lightly coat dough with cooking spray. Spread tomato mixture over dough, leaving a 1-inch border, and top with Gruyère, basil, and Parmesan. Bake at 450° for 15 minutes or until golden.