Heirloom cherry tomatoes, burrata and herb pesto pizza

Method

1. For the pesto, put the herbs, garlic, lemon juice, mustard, sugar, olive oil and some salt and pepper in a mini food processor (or use a stick blender and a jug), then whizz until smooth and vibrant green. Alternatively, crush all the ingredients (except the oil) together in a pestle and mortar to form a paste, then slowly drizzle in the oil until emulsified – see Make Ahead.
2. Heat the oven to its highest setting with either a pizza stone or a heavy baking sheet inside to heat up.
3. Transfer one of the prepared pizza dough bases, still on its baking paper, to a flat baking sheet. Top with a third of the tomatoes, drizzle over a little oil and season with salt and pepper. Using the greaseproof paper to help you, slide the pizza onto the hot stone/sheet. Cook for 6-8 minutes or until the dough is puffed at the edges and has turned golden. Remove the pizza, leaving the stone/baking sheet to heat up for the next one.
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5. Transfer the cooked pizza to a chopping board, then top with a third of the burrata, a drizzle of herb pesto and a few rocket leaves and cheese shavings. Slice to serve. Repeat with the remaining 2 dough bases and toppings.