Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat 2 mintues. Add seasonings.
2.
Preheat oven to 400F. With floured fingers, poke about 16 holes in dough; brush with oil. Bake 25 minutes or until browned. Remove to wire rack to cool.
3.
Cut bread into sixths; halve horizontally. Brush with pesto; place cheese and tomato on bottoms and over with tops.
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