Pesto Zucchini, Sweet Corn, and Cherry Tomato Pizza

Position an oven rack in the lower third and preheat the oven to 475°F. Keep the dough covered at room temperature for 30 minutes. Meanwhile, slice the zucchini into 1/8-inch rounds, halve the tomatoes, shred the mozzarella, and tear the basil. Toss the zucchini with 1/2 teaspoon salt in a colander and let it drain for 10 minutes. Place the tomatoes cut-side down on paper towels and pat the corn dry. Thoroughly blot the zucchini dry after draining.

Coat the rimmed baking sheet with 1 tablespoon olive oil. Once the dough has rested, place it in the center of the sheet and press it into a 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch rim. If the dough springs back, cover it, rest it for 5 minutes, and finish shaping. Brush the surface with 2 teaspoons olive oil and dock the center several times with a fork without piercing the rim.

Toss the dried zucchini, corn, and tomatoes with the remaining 1 teaspoon olive oil, remaining 1/4 teaspoon salt, and black pepper. Spread the pesto over the warm crust, leaving the raised rim uncovered. Sprinkle three-quarters of the mozzarella over the pesto. Arrange the zucchini in a single, slightly overlapping layer, then scatter on the corn. Add the tomatoes cut-side up and finish with the remaining mozzarella.

Using dry oven mitts, transfer the hot sheet to the wire rack and cool the pizza for 5 minutes. Sprinkle with the crushed red pepper flakes and torn basil. Transfer to a cutting board, cut into 8 pieces, and serve.