Heat oven to 375. Lightly spray 10 inch pie pan with nonstick cooking spray. Separate ough into 4 rectangles. Place rectangles in pan and press evenly over sides and bottom.; press perforations to seal. Prick dough with fork. Bake at 375 until lightly browned (5-10 minutes). Meanwhile, in small saucepan, combine oil, basil and garlic. (I generally use about 2 T. oil) Cook over low heat, just until heated, stirring occasionally. Cover to keep warm. Arrange 1/2 of the provolone slices over the partially baked crust; top with half of the tomatoes. Sprinkle with 2 T. of parmesan. Repeat layers. Spoon basil mixture over top. Bake at 375 for 15-20 minutes or until cheese is melted and crust is browned. Let stand 5 minutes, then cut into wedges.