Baked Burrata with Wagyu Bacon

How to make it

1. Preheat your oven to 220C, and place a large oven-proof baking dish with a lid inside the oven to preheat as well.
2. Slice the Bacon into 2cm wide chunks, then fry over medium heat in a small frying pan. Once crispy and fragrant, remove from the pan and set aside.
3. Add the diced shallot, garlic and cherry tomatoes to the Bacon fat and fry until the onion is golden and sizzling. Add the tomato passata and simmer gently for 10 minutes to thicken slightly. Mix in the Bacon and set aside to cool slightly.
4. On a floured surface, roll the pizza dough into a circle about 1cm thick. Spoon over the Bacon sauce, leaving a 3-4cm border around the edge. Place the Burrata in the middle and fold up the edges of the dough to completely cover it.
5. Pinch shut to seal the dough, then place on a piece of baking paper the same size as your baking dish. Pierce the top once with a small knife. Spoon over the olive oil and rub it all over the dough.
6. Remove the hot baking dish from the oven and place the dough ball inside.
7. Immediately place the lid back on top and return the dish to the oven. Bake for 15-20 minutes until the dough has risen and cooked through.
8. Serve immediately by cutting through the top, with extra crusty bread or as the centrepiece of a cheese board.