In a blender or food processor, add the arugula, parsley, walnuts, olive oil, lemon zest, lemon juice, shallot, and salt. Pulse until very smooth, scraping down the sides of the blender as needed. Adjust the salt to taste.
In a medium skillet, over medium-high heat, add the neutral-flavored oil. When hot, add the cherry tomatoes and cook until blistered, about 5 minutes, turning halfway through. Transfer to a bowl.
Add the corn kernels to the skillet and cook until lightly browned, then combine with the tomatoes in the bowl.
Preheat your oven to 450 degrees F. Roll out the pizza dough into a thin round shape on a floured surface.
Spread a few tablespoons of the pesto onto the dough, leaving an inch from the edge. Sprinkle with mozzarella.
Arrange the blistered tomatoes and corn over the cheese.
Transfer to the oven and bake for about 15 to 20 minutes until the crust is golden.
Remove from the oven and top with burrata and fresh basil.
Slice and serve hot, enjoying every bite of your Blistered Tomatoes Corn Burrata Pizza.
