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250g (8 oz) cherry tomatoes or larger vine tomatoes, remove the wet interior/seeds if using larger tomatoes

2 Tbsp extra virgin olive oil

1 tsp balsamic vinegar

1 clove garlic, finely minced

3 Tbsp fresh basil, julienned

Pinch flaky sea salt

Black pepper, fresh cracked, to taste

250g (9 oz) pizza dough

1 ½ Tbsp salted butter

1 ½ Tbsp extra virgin olive oil

4 cloves garlic, finely minced

1 Tbsp fresh flat leaf parsley, chopped

Flaky sea salt, to taste

Black pepper, to taste

Handful grated mozzarella cheese

Handful parmesan cheese, grated

150g (5 oz) burrata cheese, ball

Extra virgin olive oil, to drizzle

Flaky sea salt, to finish

Cracked black pepper, freshly, to finish

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1. Dice the tomatoes and add those along with all other ingredients into a small bowl. Mix everything together and adjust the seasoning to your liking. Can be mixed up to one day before using - store sealed in fridge.

2. Heat butter and olive oil in small pan over med-low heat. Add in garlic and let simmer over low for 1-2 mins (be careful it doesn’t brown/burn)…add in parsley, salt (if needed) and pepper to finish.

3. Preheat your oven's broiler or grill (the direct heat source at the top) to 275C/525F. Stretch pizza dough and lay it into a lightly oiled preheated frying pan (28cm/11inch or larger) on the stovetop. Cook over medium-high heat, topping the dough (including the crust) with garlic butter and mozzarella + parmesan cheese. When the bottom of the crust is golden and crispy, transfer to a rack placed in the upper ⅓ of your oven. The grill/broiler will cook the base in 3-5 minutes, watch closely so it doesn’t burn.

4. Top the pizza dough base with the marinated tomatoes and the ball of burrata cheese.

5. Drizzle a bit of extra virgin olive oil over the burrata cheese. Finish with a touch of flaky sea salt + pepper.

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