Preheat oven to 425°F. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on rack. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion and thyme to pan; cook until onion is tender (about 3 minutes), stirring occasionally. Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt, and pepper to pan; cook for 1 minute or until thoroughly heated. Roll dough into a 16-inch circle on a lightly floured surface.
Remove pizza pan from oven; coat with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread corn mixture evenly over cheese, and top with Parmesan cheese. Bake for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned. Remove from oven; sprinkle with basil. Cut into 6 slices. Makes 3 servings.
Approximate Nutrient Analysis per serving:
800 calories, 31 g fat, 11 g saturated fat, 45 mg cholesterol, greater than 1500 mg sodium, 96 g carbohydrate, 9 g fiber, 16 g sugar, 33 g protein