1 can (28 oz.) Contadina® Fire Roasted Crushed Tomatoes

4 tsp. minced garlic

1 Tbsp. olive oil

Pizzas:

All-purpose flour

2 balls (1 lb. each) refrigerated or frozen pizza dough, at room temperature at least 1 hour, or enough homemade dough to make 2 (12-inch) pizzas

3 cups shredded mozzarella cheese

Toppings:

2 small zucchini (about 8 oz.), thinly sliced, divided

2 cups cherry or grape tomatoes, halved or quartered if large, divided

1 can (8 oz.) Del Monte® Whole Kernel Corn, drained, divided

1 cup crumbled feta or goat cheese, divided

1/2 cup thinly sliced fresh basil leaves

1. Arrange 2 oven racks to divide the oven into thirds and heat to 450°F. Mix crushed tomatoes, garlic and olive oil together in a bowl; set aside.

2. Place 1 ball of dough on a piece of generously floured parchment paper and roll into a rectangle, roughly 12x14-inches. Transfer parchment with dough on it onto a baking sheet. Repeat with second ball of dough on a second baking sheet.

3. Bake crusts 10 minutes; rotate between racks and bake 5 to 10 more minutes, or until edges begin to turn light golden brown. Remove crusts from oven. Spread 3/4 cup pizza sauce evenly over each crust. Sprinkle pizzas evenly with mozzarella.

4. Top pizzas evenly with zucchini, cherry tomatoes, corn and feta or goat cheese.

5. Bake pizzas 10 minutes; rotate pizzas between racks and bake 5 to 10 more minutes, or until cheese is melted and crust is golden brown. Sprinkle with basil leaves.