Blistered Tomatoes Corn and Burrata Pizza

5 from 1 vote

Blistered Tomatoes Corn and Burrata Pizza

This Blistered Tomatoes Corn and Burrata Pizza celebrates summer’s bounty! A chewy pizza crust is topped with homemade arugula pesto, juicy blistered cherry tomatoes, sweet corn and creamy burrata. It’s a quick and easy 30 minute meal that makes an incredible dinner when paired with the Best Casesar Salad and Strawberry Margaritas!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American, Italian

Diet: Vegetarian

Servings: slices or 1 pizza

Author: Adrianna Adarme

Cost: $15

Equipment

1 Pizza stone or baking sheet
1 Rolling Pin
1 blender or food processor
1 medium skillet

Ingredients

Pesto:

2 cups fresh arugula leaves
1/2 cup Italian parsley leaves
1/2 cup walnuts
6 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice from about 1/2 large lemon
2 tablespoons minced shallot from about 1/2 shallot
1/2 teaspoon salt plus more to taste

Pizza:

1 tablespoon neutral-flavored oil
1/2 batch of homemade pizza dough or store-bought dough
1 cup shredded mozzarella
1/2 pint cherry tomatoes
1/2 corn on the cob kernels removed
Salt
3 ounces fresh burrata torn into a few pieces
Fresh basil leaves as garnish

Instructions

To Make the Pesto:

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.

To Assemble the Pizza:

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 minutes. 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 burrata, a few leaves of basil, and a sprinkling of crushed red pepper, if you like. Slice up and serve.

Notes

Tips and Tricks

Pesto. Instead of tomato sauce I made a quick arugula pesto. You can substitute with homemade or store-bought basil pesto or simply use tomato sauce!
Rolling out the pizza dough. Make sure to lightly flour your work surface, you don’t want to use too flour or it will dry out the dough. When rolling the dough out, I like to roll and stretch it until I get the shape and thickness I want.
Vegetables. You could add sauteed mushrooms, zucchini or even roasted red bell peppers for a different flavor.
Tomatoes. Make sure to cook your tomatoes before placing them on the pizza so it doesn’t end up soggy. You can sear them in a skillet for about 5 minutes or if you don’t want to cook them slice an heirloom tomato very thin, that way it’s not super juicy.

Nutrition