Slice tomatoes in half. Drizzle with 2 tablespoons olive oil, kosher salt, pepper and rosemary. Bake at 325 degrees for about an hour or until tender and shriveled. Reserve.
Preheat oven to 450 degrees F (230 degrees C)
Lightly coat ball of dough with oil and loosely cover with plastic wrap. Let it come to room temperature.
In a small bowl mix remaining olive oil with garlic. Set aside.
Roughly chop roasted tomatoes. Add basil and set aside.
Stretch dough to a 25 to 30-cm (10 to12-inch) diameter circle.
Using a cookie cutter cut 3-inch (7cm) circles and place on a baking sheet that has been sprinkled with cornmeal.
Brush each round with the garlic oil mixture. Top with 1/4 tsp (1 mL) chopped tomatoes, 1 slice of sausage, 1/4 tsp (1 mL) diced onion and 1/4 tsp (1 mL) of shredded cheese.
Bake for 7-8 minutes or until bottoms are crisp and light brown and cheese is melted.