30g (1 oz) Parmesan, finely grated (optional, adjust to taste)
Preheat oven to 200°C (392°F) and grease a 32 x 35-cm | 12 x 14-inch pan(or anything close to that) with 1-2 tablespoons of oil.
Make the sauce by combining tomato puree, salt, sugar, oregano and olive oil in a small bowl. Set aside.
Once it’s risen, transfer dough to a floured surface. Push it apart with your fingers, forming a rectangle. Once you have the rough shape, you can finish it by rolling it out with a rolling pin. Transfer to the prepared pan, don’t stretch it out too much, simply push it slightly up the sides.
Spread sauce all over the dough. You should be able to see the dough through the sauce and you might have some sauce left over.
Top with all the mozzarella as evenly as possible. Add sliced zucchini and peppers, sprinkle with corn and sun-dried tomatoes. Lastly, grate some Parmesan all over.
Bake in the middle of the oven for about 10-15 minutes, until the cheese is bubbly and the dough puffy with a crust formed. You can tap that crust with a spoon and it should sound hollow, the bottom of the pizza should be crispy too.
Remove from oven and let sit for a few minutes, then slice into desired portions and serve.