Salty, sweet, spicy and doughy, this pizza is a delight and very little effort to throw together.
Slice the onion into half moons and cook down in olive oil with a dash of salt for 10 minutes until soft and gooey, add the balsamic vinegar and cook for another 5 minutes. Set aside.
Cut the peaches into 4cm slices, cover with a dash of olive oil and a teaspoon or two of the shatta jam. Mix well and pop under the grill for 5-10 minutes (or in your pizza oven) until just charred and going gooey.
Once out, spread burrata on your pizza base, top with the peaches, more shatta jam and cook until cooked through (time depending on your cooking method - oven, grill, pizza oven). Finish with caramelised onions and fresh basil and enjoy!
