Preheat oven with pizza stone
to 475 degrees F for 30 minutes.
Gently stretch dough to 11-inches in diameter. Place dough on pizza peel
dusted with semolina to prevent sticking. Top dough with the Cheddar
and brie cheese. Scatter corn, bacon and parsley leaves
. Sprinkle pizza with olive oil then Romano
. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.