1 cup shredded reduced-fat mozzarella cheese (4 ounces)
6 plum tomatoes, sliced
1 small red onion, cut into very thin wedges and separated into strips
2 tablespoons chopped fresh basil or oregano
1 tablespoon chopped fresh rosemary
½ cup shredded smoked Gouda cheese (2 ounces)
Divide dough into two portions on a lightly floured surface. Cover; let rest for 10 minutes. Roll each dough portion into a 10- to 12-inch circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer the dough circles to the baking sheets. Bake in a 450°F oven for 5 minutes. Remove the baking sheets from the oven; place on wire racks to cool.
Meanwhile, stir together olive oil and crushed red pepper; brush onto the crusts. Top with mozzarella cheese. Layer with tomato slices and onion. Sprinkle basil and rosemary over the tomatoes. Top with Gouda cheese. Bake for 5 to 8 minutes or until the mozzarella cheese is melted and the pizza crusts are golden brown. Cut each pizza into 8 wedges to serve.