Why You’ll Love This Recipe

I love this pizza because it gives me a great balance of sweet, savory, creamy, and fresh flavors. Blistering the tomatoes concentrates their sweetness, while the corn adds little bursts of flavor and texture. Burrata makes every slice especially creamy without requiring a heavy sauce.

I also like how simple the pizza is to customize. I can use homemade or store-bought pizza dough, change the herbs, add a little heat, or include other seasonal vegetables. It works beautifully for a summer dinner, weekend lunch, or casual gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pizza dough
Cherry or grape tomatoes
Fresh corn kernels
Burrata cheese
Mozzarella cheese
Garlic, minced
Extra-virgin olive oil
Fresh basil leaves
Red pepper flakes
Salt
Freshly ground black pepper
All-purpose flour or cornmeal, for preparing the pizza
Balsamic glaze, optional for serving

Directions

I preheat my oven to 475°F (245°C). If I’m using a pizza stone or pizza steel, I place it in the oven while it preheats so it becomes thoroughly hot.
I heat a large skillet over medium-high to high heat and add a small drizzle of olive oil. Once the skillet is hot, I add the cherry tomatoes.
I cook the tomatoes for several minutes, turning them occasionally, until their skins begin to blister and char in spots. I season them with a little salt and black pepper, then transfer them to a plate.
In the same skillet, I add the corn kernels and cook them for 2–4 minutes, just until they become lightly golden. I stir in the minced garlic near the end so it becomes fragrant without burning.
I lightly flour my work surface and stretch the pizza dough into a roughly 12-inch circle. I transfer it to a pizza peel or parchment-lined baking sheet.
I brush the dough lightly with olive oil and scatter mozzarella over the surface, leaving a border around the edges for the crust.
I distribute the blistered tomatoes and corn evenly over the mozzarella. I season the pizza with a small amount of salt, black pepper, and red pepper flakes.
I bake the pizza for about 10–14 minutes, or until the crust is puffed and golden brown and the mozzarella is melted and bubbling.
I remove the pizza from the oven and let it cool for a couple of minutes. I tear the burrata into pieces and distribute it across the warm pizza.
I finish my pizza with fresh basil leaves, a drizzle of extra-virgin olive oil, and additional black pepper. When I want a sweet and tangy finish, I add a light drizzle of balsamic glaze before serving.

Servings and Timing

I usually make one 12-inch pizza with this recipe, which gives me approximately 4 servings.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: about 30 minutes
Servings: 4
Yield: 1 large pizza

Variations

For a spicy version, I add extra red pepper flakes or thinly sliced fresh chili peppers before baking. I can also finish the pizza with chili oil.

When I want extra vegetables, I add thinly sliced zucchini, roasted bell peppers, mushrooms, or caramelized onions. I make sure not to overload the crust so it can still become crisp.

For more savory flavor, I sometimes add prosciutto after the pizza comes out of the oven. I find that its saltiness works especially well with the sweet corn and creamy burrata.

If fresh corn isn’t available, I use thawed frozen corn. I pat it dry before cooking so I can get some light browning instead of steaming it.

I can also replace burrata with fresh mozzarella or creamy ricotta. The final texture changes slightly, but I still get a deliciously creamy pizza.

Storage/Reheating

I think this pizza is at its best immediately after I add the burrata because the crust stays crisp while the cheese remains fresh and creamy.

When I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. If possible, I remove any large pieces of burrata and store them separately before reheating.

For the best texture, I reheat leftover pizza in a skillet over medium-low heat for several minutes, covering it briefly to help the toppings warm through. I can also reheat it in a 375°F (190°C) oven for about 5–8 minutes.

I avoid using the microwave when possible because I find it can make the crust soft and chewy. After reheating, I add fresh basil and any reserved burrata.

FAQs

Do I put burrata on pizza before or after baking?

I prefer adding burrata after baking. The heat from the freshly baked pizza gently warms the cheese while allowing its creamy center to keep its signature texture.

Do I need to cook the corn before putting it on pizza?

I like to quickly sauté or char my corn before adding it to the pizza. This step brings out its sweetness and gives it more flavor, although fresh corn can also finish cooking in the oven.

How do I blister tomatoes without making them too soft?

I use a very hot skillet and cook the tomatoes only until their skins develop dark, blistered spots. I avoid stirring constantly because leaving the tomatoes against the hot pan helps them char without completely breaking down.

Can I use store-bought pizza dough?

Yes. I often use store-bought pizza dough when I want to make this recipe quickly. I let refrigerated dough sit at room temperature for about 30–60 minutes before stretching because I find warmer dough much easier to shape.

What can I serve with burrata pizza?

I like serving this pizza with a simple arugula salad, mixed greens, grilled vegetables, or a fresh cucumber salad. Since the burrata is rich and creamy, I usually choose a light, crisp side dish to balance the meal.

Conclusion

Blistered Tomatoes, Corn and Burrata Pizza is a simple way for me to make the most of sweet corn and juicy tomatoes. The combination of a crisp golden crust, blistered vegetables, melted mozzarella, creamy burrata, and fragrant basil gives every slice plenty of contrasting textures and fresh flavor.

Blistered Tomatoes, Corn and Burrata Pizza Recipe

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A crisp, golden pizza topped with sweet blistered tomatoes, lightly charred corn, melted mozzarella, and creamy burrata. Fresh basil and olive oil give this colorful summer pizza a bright, fresh finish.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 1 12-inch pizza, 4 servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat the oven to 475°F (245°C). If using a pizza stone or pizza steel, place it in the oven while it preheats.
Heat a large skillet over medium-high to high heat and add a small drizzle of olive oil. Add the cherry or grape tomatoes once the skillet is hot.
Cook the tomatoes for several minutes, turning occasionally, until their skins are blistered and charred in spots. Season with a little salt and black pepper, then transfer to a plate.
Add the corn kernels to the same skillet and cook for 2–4 minutes, until lightly golden. Stir in the minced garlic near the end and cook briefly until fragrant.
Lightly flour the work surface and stretch the pizza dough into a roughly 12-inch circle. Transfer it to a pizza peel or parchment-lined baking sheet.
Brush the dough lightly with olive oil and scatter the mozzarella over the surface, leaving a border around the edges.
Distribute the blistered tomatoes and corn evenly over the mozzarella. Season lightly with salt, black pepper, and red pepper flakes.
Bake for 10–14 minutes, or until the crust is puffed and golden brown and the mozzarella is melted and bubbling.
Remove the pizza from the oven and allow it to cool for about 2 minutes. Tear the burrata into pieces and distribute it over the warm pizza.
Top with fresh basil leaves, a drizzle of extra-virgin olive oil, and additional black pepper. Finish with balsamic glaze if desired and serve immediately.

Notes

For a spicier pizza, add extra red pepper flakes, sliced fresh chili peppers, or chili oil.
Thinly sliced zucchini, roasted bell peppers, mushrooms, or caramelized onions can be added, but avoid overloading the crust.
For a savory variation, add prosciutto after baking.
Thawed frozen corn can replace fresh corn. Pat it dry before cooking to encourage browning.
Fresh mozzarella or creamy ricotta can be substituted for burrata.
For easier shaping, allow refrigerated pizza dough to sit at room temperature for 30–60 minutes before stretching.
Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, remove and refrigerate large pieces of burrata separately.
Reheat in a skillet over medium-low heat for several minutes or in a 375°F (190°C) oven for 5–8 minutes. Add reserved burrata and fresh basil after reheating.

Nutrition

Serving Size: 1/4 pizza
Calories: 480 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 45 mg