Pre-heat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
Once your 2 pizza doughs are flat and ready to be cooked, use a spoon to spread the basil vinaigrette around the dough leaving a little bit for the crust. Lay the halved cherry tomatoes on top of the basil.
Tear the mozzarella into pieces and top each pizza with equal amounts of the mozzarella, shredded cheese and corn. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
Remove pizza from the oven. Season with salt and pepper and additional red pepper flakes if needed, top with fresh basil slice and serve