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Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.
Position an oven rack in the next to lowest setting; place a 16-inch pizza pan on rack. Preheat oven to 425.
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 3 minutes or until onion is tender, stirring occasionally. Add bell pepper and garlic to pan; cook 2 minutes, stirring occasionally. add corn, salt, and black pepper to pan; cook 1 minute or until thoroughly heated.
Roll dough into a 16-inch circle on a lightly floured surface. Remove pan from oven, and coat with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese. Bake at 425 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.