Make the marinated tomato topping

• Dice or quarter the tomatoes and add them to a small bowl (remove the wet interior and seeds if using larger vine tomatoes).
• Add the extra virgin olive oil, balsamic vinegar, finely minced garlic, julienned basil, a good pinch of flaky sea salt and fresh cracked pepper.
• Mix everything together, taste and adjust the seasoning to your liking (taste after 1 clove of garlic before adding more).
• Set aside to marinate.

Make the garlic butter

• Heat the salted butter and olive oil in a small pan over medium-low heat.
• Add the minced garlic and let it simmer over low heat for 1-2 minutes, being careful it doesn't brown or burn.
• Stir in the chopped parsley, salt and pepper to finish.

Cook the cheesy garlic pizza base

• Preheat your broiler/grill and set the rack to the top third of the oven.
• Preheat a lightly oiled frying pan (28cm/11 inch or larger) on the stovetop.
• Stretch out the pizza dough and lay it into the prepared frying pan.
• Brush the garlic butter over every part of the dough, including the crust.
• Sprinkle on the grated parmesan and mozzarella cheeses.
• Cook over medium-high heat until the bottom of the crust is golden and crispy.
• Transfer the pan to the rack in the upper third of the oven and broil for 3-4 minutes, watching closely so it doesn't burn.
• Remove when golden and bubbly.

Assemble the pizza

• Top the pizza base with the marinated tomatoes, draining off the excess tomato juice first.
• Spread the tomatoes out and place the ball of burrata cheese in the middle.
• Finish with a little drizzle of garlic oil and some flaky sea salt and pepper.
• Cut in and enjoy.