Add flour, yeast, salt and olive oil to a food processor. Turn the machine on and gradually add 1 cup of lukewarm water through the feed. Process until the mixture forms a tacky ball, about 30 seconds. If the mixture is too dry, add more water, 1 tablespoon at a time, and process for 5 to 10 seconds after each addition. If the mixture is too wet, add more flour, 1 tablespoon at a time, and process after each addition. This step can also be mixed by hand in a large bowl using a wooden spoon.

Turn out dough onto a lightly floured surface and knead into a ball. Place into an oiled bowl and cover. Let rest at room temperature in a warm, draft-free area until the dough doubles in size, 1 to 2 hours.

Cut the dough in half and form into two balls. Heat the oven to 500 degrees F. Cover and let the dough rest for about 20 minutes while the oven preheats.

Press one dough ball into a 1/2-inch-thick flat round, adding flour to the work surface as necessary. Press or roll the dough to desired thickness, then stretch and form into a heart shape. Transfer the dough onto a preheated pizza stone sprinkled with cornmeal or flour, or an oiled baking sheet.

Brush the edges with olive oil. Spread 2-3 tablespoons of pesto evenly onto the dough. Top with 3 ounces mozzarella, 1/4 cup of strawberries and 2 ounces of burrata. Bake for 10-15 minutes, or until the crust is golden and crisp and cheese is bubbling. For a crispier crust, set the oven to broil during the last few minutes of baking.

Remove pizza from the oven and top with 1 tablespoon of sliced basil. Season with flaky salt and freshly ground pepper and serve immediately.

Repeat steps 4-6 with the second ball of dough.