Directions

1. Preheat oven to 550 degrees. Place a pizza stone on the middle rack. Dust a large piece of parchment paper with flour.
2. While the oven preheats, prep the veggies and cheese . Cut the top and bottom off the zucchini. Use a vegetable peeler to shave the zucchini into long, thin strands. Place the zucchini on a cutting board or plate. Sprinkle with a little bit of salt. This will remove the the excess moisture from the zucchini. Remove the corn from the cob. Slice the tomatoes in half. Shred the cheese.
3. Pat the pizza dough into a circle. Use the tips of your fingers to make a 1/2 inch indentation for the crust on the edges. Using your hands, stretch the pizza dough into a 14-inch circle. Lay on the floured parchment paper and form into a perfect circle if you haven't already.
4. Spread the cottage cheese on the pizza dough leaving a 1/2 inch border for the crust. Sprinkle with 3/4 of the provolone. Pay the zucchini dry with paper towels. Lay the zucchini pieces artfully across the cheese. Sprinkle with the corn. Nestle the tomatoes on top. Sprinkle with remaining provolone cheese. Drizzle with olive oil. Sprinkle generously with salt and pepper.
5. Use a pizza peel to transfer the pizza (parchment paper included) on to the peel, slide on to the hot pizza stone. Bake for six minutes, then carefully rotate the pizza 180 degrees. Cook another 5-6 minutes until the crust is golden brown, maybe slightly charred and the cheese is melty and bubbly. Use the pizza peel to transfer the pizza out of the oven.
6. Sprinkle with parmesan cheese and fresh basil. Let rest for 2 minutes before slicing and serving.