Rustic Tomato And Roasted Corn Pizza

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1 tsp sugar

1 package quick-dry yeast (about 2 1/4 tsp)

1/2 cup warm water (100°F to 110°F)

1 cups all-purpose flour

1/4 tsp salt

cooking spray

2 tsp yellow cornmeal

1/2 cup fresh yellow corn kernels

3/4 cup (3 oz) shredded part-skim mozzarella cheese

2 medium heirloom tomatoes (assorted colors), sliced

1/4 cup small fresh basil leaves

3/4 cup (3 oz) shredded smoked provolone

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