Make the dough according to these instructions or if you are using a different recipe, follow the instructions on the packaging.

Preheat the oven to 500 degrees F. Place the pizza oven or pizza stone in the oven for the duration of the preheat.

Drain the jar of roasted red peppers, reserving maybe 1-2 tablespoons of liquid. Roughly chop the roasted red peppers and then add them along with a pinch of salt, some freshly cracked black pepper, and the desired amount of crushed red pepper flakes to the food processor. Pulse until the roasted red pepper is almost minced. Add one tablespoon of reserved liquid and puree until smooth. If the sauce is still too thick, add the second tablespoon and puree again.

Carefully remove the pizza pan from the oven. Transfer rolled out dough to the pan. Top with about 1/4 cup sauce. Bake pizza for 5 minutes.

After five minutes, remove pizza and top with another 1/4 cup of sauce. Gently tear each ball of burrata into large pieces and spread over the sauce. Bake for another 5 minutes.

Flip on the broiler to high. Broil the top of the pizza for 2 minutes to make the cheese caramelize a little.

Remove pizza from oven. Top with fresh basil and more crushed red pepper or some parmesan cheese. Wait three to five minutes before slicing so the cheese doesn't spill all over the edges.

Remainder of red pepper sauce can be stored in an airtight container in the fridge for up to five days or in the freezer for up to a month.