Place the dough on a flat surface and cover with a towel. Allow it to thaw for four to five hours.

On a lightly floured surface, roll out the dough into a large, thin circle.

Spread the pesto on one half of the dough, leaving one inch around the edges. Add the tomatoes on top of the pesto. Top with the shredded cheese and half of the parmesan cheese.

Fold the empty half of the dough over the filled half. Roll up the edge to seal.

In a small bowl, combine the oil, basil, and garlic powder. Mix well and brush generously over the dough. Top with the remaining parmesan. Cut three small slits in the top of the dough to allow steam to escape while baking.

Place on a lined baking sheet and bake at 425 degrees Fahrenheit for 30 minutes or until golden.