Pesto pizza with cherry tomatoes and burrata

Ingredients

For 1 serving

• Whole wheat flour85 g
• Active dry yeast2 g
• Basil pesto15 g
• Cherry tomatoes150 g
• Burrata50 g
• Basil4 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, wash and halve the cherry tomatoes; take the burrata out of the fridge so it isn't cold when served raw.
4. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Scatter the tomatoes cut side up with a pinch of salt.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the tomatoes softened.
6. Brush the hot crust with the pesto, add the burrata in pieces and the basil: pesto shouldn't go in the oven, it would darken and lose its aroma.