Stracciatella and cherry tomato flatbread with garden pesto

Combine warm water, active dry yeast, brown sugar, olive oil, bread flour and salt; mix until it comes together.

Knead by hand about 15 minutes until soft and developed; in a stand mixer it would be 2 to 3 minutes on low then 5 to 7 on medium.

Oil a tray, divide the dough roughly in three and shape into balls; coat top and bottom with olive oil so they do not crack or dry out.

Cover with plastic and proof 20 to 30 minutes until doubled.

Punch down, reform and proof another 30 minutes until doubled again.

Pick basil, thyme and rosemary and chop finely, especially the woody herbs; do not blend.

Add pine nuts, a good glug of olive oil and Parmesan; no garlic. Mix.

Dust the bottom of a dough ball with cornmeal and flour, flour the top, and roll it out, slightly over-rolling since it shrinks back.

Spread pesto edge to edge, top with the tomatoes and Stracciatella.

Bake in the pizza oven 3 to 4 minutes until the tomatoes blister.

Finish with a little Italian seasoning.

Variation: use burrata if Stracciatella is not available; ordinary cherry tomatoes also work.