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FoodBlistered Tomatoes + Corn + Burrata Pizza

Blistered Tomatoes + Corn + Burrata Pizza

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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!

Blistered Tomatoes Corn and Burrata Pizza on a cutting board.

Pizza is such a cheat dinner. If you are using a premade pizza dough, it takes about 30 minutes to make from start to finish and the sky’s the limit for your choice of toppings! Whether it’s a Spring-y Detroit-Style Pizza, Jalapeño Pizza, Pesto Tomato Detroit-Style Pizza or this Meat Lover’s Pizza your in for the best dinner every time!

Blistered Tomatoes Corn and Burrata Pizza on a cutting board with a cut slice of pizza. Blistered Tomatoes Corn and Burrata Pizza on a cutting board with a cut slice of pizza.

Ingredients You’ll Need for Blistered Tomatoes Corn and Burrata Pizza

Pizza ingredients on a counter. Pizza ingredients on a counter.
  1. Pesto – Instead of tomato sauce I made a homemade arugula pesto with walnuts. It’s made with fresh arugula, parsley, walnuts, olive oil and plenty of lemon. I also like to use shallots instead of fresh garlic because it has a milder flavor.
  2. Pizza crust – Use a homemade pizza dough that you love or simply grab a premade dough from the store!
  3. Blistered tomatoes – These are cherry tomatoes that have been seared at high heat with a little bit of oil until they look blistered. Cooking them first prevents the pizza from becoming soggy and it adds extra flavor!
  4. Cheese – There is a ton of cheese on this pizza. I used shredded mozzarella and a ball of fresh burrata. Burrata is exceptionally rich and creamy and it takes this pizza to the next level.

For the rest of the ingredients, please refer to the recipe index card below!

How To Make Blistered Tomatoes Corn and Burrata Pizza

  1. For the arugula pesto. Add all of the pesto ingredients into a blender or food processor. Pulse until you have a very smooth sauce. Scrape down the sides of the blender as needed, taste and adjust for salt then set aside.
  2. For the blistered tomatoes and corn. Heat a medium skillet over medium-high heat, add oil then once hot add the cherry tomatoes. Cook until they look blistered and very well browned. Transfer tomatoes to a bowl then cook corn until it’s lightly browned, then set aside.
  3. Assemble. On a lightly floured counter or cutting board roll and stretch out pizza dough until it’s thin and round. Spread out a few tablespoons of pesto, sprinkle with mozzarella cheese then arrange tomatoes and corn over top.
  4. Bake for 15 – 20 minutes or until the cheese if bubbly and the crust is browned. Serve topped with a few pieces of burrata, fresh basil and red crushed pepper.

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.
Side view of an unbaked pizza on a cutting board. Side view of an unbaked pizza on a cutting board.

Recipe FAQs

Does burrata go on pizza before or after cooking?

Burrata doesn’t need to be cooked, the heat from the pizza with melt the cheese perfectly. Baked burrata can lose some of its wonderful creamy texture.

How do you put tomatoes on pizza without making it soggy?

By cooking them first! I like to blister or sear cherry tomatoes in a skillet so they don’t release too much water on the pizza itself and it gives them some nice flavor.

Overhead view of Blistered Tomatoes Corn and Burrata Pizza on a serving board. Overhead view of Blistered Tomatoes Corn and Burrata Pizza on a serving board.

More Summer Recipes

If you tried this Blistered Tomatoes Corn and Burrata Pizza Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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.

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.

Serving: 2g | Calories: 400kcal | Carbohydrates: 22g | Protein: 12g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 557mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1014IU | Vitamin C: 20mg | Calcium: 203mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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