Sundried Tomato Pesto Pizza - Making Thyme for Health

Preheat the oven to 450°F. Lightly dust a sheet of parchment paper with flour then roll out the prepared pizza dough into a 12-inch circle.Prepare the pesto by placing the sundried tomatoes, basil, lemon juice, walnuts and garlic in a food processor. Add about 1/4 cup of the oil from the jar that the sundried tomatoes were marinating in then blend everything together until finely chopped.In a small bowl, combine the sliced zucchini and corn. Top with high heat oil and toss until evenly coated.Spread the pesto on top of the prepared pizza dough then top with the zucchini and corn. Sprinkle with cheese and bake in the oven for 10-12 minutes, until edges are light golden brown. Allow to cool for 5 minutes before slicing and serving.