1. Preheat oven to 425°.
2. 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.
3. 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.
4. Bake at 425° for 12 minutes or until cheese melts and tart is lightly browned. Cool 5 minutes before slicing. Cut into 8 wedges.