Preheat oven to 425°.
Unroll pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray. Press dough into pan; trim excess dough. Pierce bottom with a fork. Bake at 425° for 10 minutes.
While dough bakes, heat oil in a large nonstick skillet over medium-high heat. Add corn and next 7 ingredients, and sauté 4 minutes. Spoon vegetable mixture into baked crust; sprinkle with mozzarella.
Bake at 425° for 12 minutes or until cheese melts and tart is lightly browned. Cool 5 minutes before slicing. Cut into 8 wedges.
Oxmoor House Healthy Eating Collection
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