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Place the oven rack as close to the bottom as possible. Place the pizza stone on the rack and preheat to 550°F for at least an hour.
Take the cloves from ½ head of garlic and peel them. Remove the hard ends, any green interior parts and any discolored parts.
Grind in a mortar and pestle along with a ½ teaspoon of salt until completely liquefied.
Add approximately ½ cup of olive oil, mix and taste. Adjust salt and oil to taste.
Pour garlic oil into a small covered jar and refrigerate until needed.
Generously sprinkle corn meal on a Pizza Peel, stretch dough in your hands, then gently place on the peel.
Lay down a layer of Mozzarella, then arrange the tomatoes in a single layer over the top.
Scatter some basil leaves over the top.
Using your fingers or a brush, sprinkle drops of the garlic-oil all over the top of the pizza.
Do not add the pesto at this time.
Shake the peel back and forth to make sure the pizza is free enough to slide off the peel.
Slide the pizza off the peel, onto the hot stone and bake until the crust is light brown and the cheese has just started to brown.
When you remove the pizza from the oven, let it cool for a minute, then sprinkle pesto over the surface.