Burrata and Tomato Confit Pizzas in the Pizza Oven | RICARDO

Ingredients

• 3 1/2 cups (490 g) cherry tomatoes, halved
• 3 tbsp (45 ml) olive oil
• 1 pinch sugar
• 4 balls pizza dough (by hand)
• 1 cup (250 ml) crème fraîche (see note)
• 2 shallots, thinly sliced
• 1/2 cup (35 g) fresh Parmesan cheese, grated
• 1 burrata (1/2 lb/225 g), at room temperature, drained and quartered
• Basil leaves, coarsely torn