Preheat oven to 450 degrees F, with a rack in the center position. Spread ¼ cup of olive oil to coat bottom and sides of a 10×15-inch rimmed baking sheet. Sprinkle the cornmeal evenly across the pan.

Roll and stretch the dough on a lightly floured surface and transfer to the pan. Cover with a clean towel and let sit for 10 minutes. Use your fingertips to stretch and pull the dough to fill the pan. Cover with the towel and let sit while you prep the rest of the ingredients. Repeat spreading the dough into the pan every 10 minutes until the dough reaches the edges of the pan without pulling back too much.

Lightly twist the zucchini ribbons into twist, and set aside on a paper towel.

Toss together the sliced mushrooms and ¼ tsp each oregano and garlic salt, in a small bowl and set aside.

Spread the cottage cheese on the dough, leaving a 1/2-inch border for the crust. Sprinkle the remaining garlic salt and oregano on the cottage cheese.

Sprinkle ½ cup of the grated mozzarella cheese on top. 

Then top the cheese with corn, red onion, twisted zucchini ribbons (re-twist as needed), mushrooms and drained tomato slices. Top the pizza with the remaining mozzarella cheese. 

Bake until the pizza is puffed and golden. About 12-15 minutes. Rotate the pan halfway to ensure even cooking. 

Toss the baby arugula with 2 teaspoons olive oil and scatter the arugula on the finished pizza. Finally, top with fresh basil leaves.