Whenever I need cooking inspiration, I like to get myself out of the kitchen and into someone else's aka a restaurant. That's right, not only does going out to eat please my belly and spirits, but it doubles as a prime research opportunity! Multi-tasking at it's finest.
My latest dining out slash research venture was made possible by a recent work trip down to LA. I ate so much amazing food, thanks to my impeccable Yelping skills and the natural ability to seek good restaurants in a new place (because there's nothing I hate more than wasting time or money on a bad meal). And while there are many dishes I had that left an imprint on my mind, it was burrata and I that really began a love affair. From having it served cold with marinated apricots, shiso and grilled bread to melted and bubbly on a wood fired pizza with squash blossoms and heirloom tomatoes, I knew burrata and I were going to become BFFs real soon after our encounters in LA.
While I'm still on a mission to recreate the burrata with marinated apricots and shiso with smoky, grilled bread (because it was absolutely amaze balls), I knew immediately I wanted to recreate a burrata pizza at home using my mad pizza making skillz. The squash blossom pizza in LA was dynamite, to say the least. But I knew I wasn't easily going to get my hands on squash blossoms or a wood fired pizza oven anytime soon (wah wah). However, the creamy, mild burrata would also accentuate fresh, summery flavors like heirloom tomato, grilled corn and fresh basil. And just like that, I had my next all star homemade pizza recipe in the bag, courtesy of eating out in sunny Los Angeles.
This pizza screams summertime with its emphasis on ingredients you could've easily picked barefoot 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 soiree. 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
- 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
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!