0 from 3 votes
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 Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 slices or 1 pizza
Calories: 400 kcal
Course:
Lunch , Dinner
Cuisine:
Italian , American
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.
Cup of Yum
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
- 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 Information
Serving
2g
Calories
400kcal
(20%)
Carbohydrates
22g
(7%)
Protein
12g
(24%)
Fat
32g
(49%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
25mg
(8%)
Sodium
557mg
(23%)
Potassium
233mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1014IU
(20%)
Vitamin C
20mg
(22%)
Calcium
203mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6slices or 1 pizza
Amount Per Serving
Calories 400
% Daily Value*
| Serving | 2g | |
| Calories | 400kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 25mg | 8% |
| Sodium | 557mg | 23% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 20mg | 22% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.