In a blender or food processor, add the arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot and salt. Pulse until very smooth, scraping down the sides of the blender as needed. Give it a taste and adjust the salt. I added a few pinches more of salt.

In a medium skillet, over medium-high heat, add the oil. When the oil is hot, add the tomatoes and cook until blistered, turning them over about half way through, for about 5. Remove and transfer to a bowl. Add the corn kernels and cook until lightly browned. Remove and add to the bowl with the tomatoes.

Preheat your oven to 450 degrees F. Dust your counter or cutting board with some flour. Roll the pizza dough into a thin round shape. I like to do a combination of pressing the dough down with my fingers, stretching it and rolling it out.

Spread a few tablespoons of pesto onto the pizza dough, stopping about an inch from the edge. Sprinkle with the mozzarella and then arrange the tomatoes on top, along with the corn. Transfer to the oven to bake for about 15 to 20 minutes. This time will depend on how hot your oven can truly get. Mine is about 450 and it took exactly 15 minutes.

Top the pizza with a few pieces of burrito, a few leaves of basil, and a sprinkling of crushed red pepper, if you like. Slice up and serve.