Blistered Tomatoes Corn and Burrata Pizza
Ingredients
Pesto
-
2
cups
fresh arugula leaves
-
½
cup
Italian parsley leaves
-
½
cup
walnuts
-
6
tablespoons
olive oil
-
1
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
2
tablespoons
minced shallot
-
½
teaspoon
salt
Pizza
-
1
tablespoon
neutral-flavored oil
-
½
batch
homemade pizza dough or store-bought dough
-
1
cup
shredded mozzarella
-
½
pint
cherry tomatoes
-
½
cob
corn, kernels removed
-
to taste
salt
-
3
ounces
fresh burrata
-
as needed
fresh basil leaves
Instructions
- Prepare the arugula pesto by blending all pesto ingredients until smooth, adjusting salt to taste.
- In a skillet, heat oil and blister the cherry tomatoes until browned, then set aside.
- Cook the corn in the same skillet until lightly browned, then combine with the tomatoes.
- Preheat the oven to 450°F and roll out the pizza dough on a floured surface.
- Spread pesto on the dough, top with mozzarella, tomatoes, and corn.
- Bake for 15-20 minutes until the cheese is bubbly and the crust is browned.
- Top with pieces of burrata, basil, and crushed red pepper before serving.
Nutrition Facts (estimated)
Servings
6 slices or 1 pizza
Calories
400
Total fat
32g
Total carbohydrates
22g
Total protein
12g
Sodium
557mg
Cholesterol
25mg
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