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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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 475°F (245°C). If using a pizza stone or pizza steel, place it in the oven while it preheats.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Brush the dough lightly with olive oil and scatter the mozzarella over the surface, leaving a border around the edges.
  7. Distribute the blistered tomatoes and corn evenly over the mozzarella. Season lightly with salt, black pepper, and red pepper flakes.
  8. Bake for 10–14 minutes, or until the crust is puffed and golden brown and the mozzarella is melted and bubbling.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/blistered-tomatoes-corn-and-burrata-pizza-recipe/