Remove one refrigerator, rolled-up pie crust from the box and place it on the counter, still in the plastic sleeve, for about 15 minutes. The box directions say to do this but many overlook it-like I did for many years!
Preheat oven to 400°F.
Meanwhile, slice the tomatoes and lay them on two layers of paper towels to drain. Take another paper towel or two and gently press the tops of the tomato slices.
Sprinkle the cornmeal on the counter or right on parchment paper to make it easier to transfer to the baking sheet.
Remove the pie crust dough from the plastic sleeve and unroll it onto the cornmeal. Use your fingers to smooth out the edges and gently press the dough into the cornmeal or use a rolling pin.
Flip the pie crust, gathering the scattered cornmeal underneath it. Gently press that side of the pie crust into the cornmeal.
For easier spreading, first dollop spoonfuls of the spreadable cheese onto the top of the pie crust. Distribute the cheese by spreading it to within 1 inch of the pie crust edge.
Arrange the slices of tomato on the cheese spread.
Pull edges toward tomatoes, overlapping about every 3 inches as you go around the circle. Sprinkle with Parmesan cheese.
(Optional) If desired, brush the edges of the pie crust with olive oil for extra browning. Sprinkle with ground black pepper, if you like.
Bake for 23 minutes or until the cheese mixture is bubbly and the crust is lightly browned. If desired, sprinkle with fresh basil leaves. Cut into wedges to serve.