In a bowl, combine all the dough ingredients (marked with ☆) and mix until no dry flour remains. Knead on a surface until smooth, then shape into a ball.

Place the dough back into the bowl, cover with plastic wrap, and let it rise at room temperature for 20–30 minutes until it doubles in size.

Remove the stems from the cherry tomatoes and cut them in half lengthwise.

In a separate bowl, mix the canned tuna, mayonnaise, salt, and black pepper to make the tuna mayo mixture.

On a floured surface, place the risen dough and press it out into a round shape, creating a slight edge for the crust.

Place the dough on a baking sheet lined with parchment paper. Spread the tuna mayo mixture evenly over the dough, then top with corn, cherry tomatoes, and shredded cheese.