Corn, Heirloom Tomato and Burrata Pizza with Basil
Burrata is having a moment right now! And for good reason. A creamier, dreamier version of fresh mozzarella, it’s easy to see why it’s making an appearance on everything. Because you know I love pizza and it’s the perfect vehicle for cheesy pizza, I just had to make a pizza that featured this beautiful, trendy ingredient.
This pizza screams “summer” with its emphasis on ingredients you could easily (and hypothetically) pick straight from your garden. Creamy, dreamy burrata, buttery corn, juicy tomatoes and fresh, lemony basil are the simple shining stars of this pizza with its perfect, salty, golden brown crust. It's a pizza that looks and tastes like it came straight from a restaurant but you can enjoy it straight from the comfort of your own home on your next at home date night or summer soirée.
All you need now is a bottle of crisp rose and a patio and you're golden.
Corn, Heirloom Tomato and Burrata Pizza with Basil
Ingredients
1 store bought pizza dough, like from Trader Joe's
2 tablespoons extra virgin olive oil
1 1/2 teaspoons sea salt
2 ears corn
2 tablespoons butter, melted
1 cup heirloom grape tomatoes, halved - TJ's sells these too!
8 oz burrata
10-15 basil leaves, julienned
Directions
Let pizza dough sit at room temp for about 30-60 minutes on your kitchen counter. This allows for the dough to be more pliable and easier for stretching!
Preheat oven to 425 degrees. Sprinkle a handful of flour on a baking sheet. Stretch dough as far as possible without tearing until it forms a pizza like shape - this is open for interpretation, of course. It can be your traditional circle, an oval, a square or anything in between. Lay pizza dough on floured baking sheet. Drizzle olive oil evenly across pizza dough and drizzle evenly with sea salt. Bake for 10 minutes, until crust is fully cooked and just slightly golden brown.
While crust bakes, heat a skillet over medium heat. Brush melted butter on ears of corn and cook for about 10 minutes, turning corn evenly until corn is slightly brown and cooked through. Remove corn from heat and carefully cut kernels off the cob.
Remove dough from oven. Evenly sprinkle corn kernels and tomatoes over crust, leaving about 1/4 inch crust. Tear burrata into chunks and leave dollops in between corn and tomatoes on pizza, using your best judgment to allow for equal distribution! Bake for another 5-8 minutes, until cheese is melted and crust is golden brown. Immediately sprinkle with julienned basil. Cut into slices or squares and serve warm. Enjoy with a glass of rose!
