Preheat oven to 275° F. Scatter cherry tomatoes on a baking sheet (I like to line with parchment) and slow-roast until soft and wrinkled, 60-75 minutes. Set aside (Cover and refrigerate if making well ahead).

Heat a bit of oil in a skillet over medium-heat on the stove-top. Add garlic scapes and saute with a bit of salt and pepper until they have softened and are starting to brown in spots. Remove from skillet to a bowl and set aside. (Cover and refrigerate if making well ahead).

Preheat oven to 500° with a pizza stone in it, if you have one.

Form pizza dough into a large round. Place about 2 cups of fresh basil leaves in a food processor. Add 1-2 Tbsp. of olive oil and process into a chunky paste. Spread over base of pizza. Top with garlic scapes and cherry tomatoes. Drizzle a bit of olive oil over the pizza and add a bit of salt and pepper.

If using pancetta, take about pancetta slice and place on the counter. Place another over-top, overlapping by about 2/3 (1/3 of the bottom one should be uncovered). Continue with a total of 6 slices. Starting with the first (bottom-most) slice, roll up the slices, then cut in half in the middle to make two pieces. The cut edge is the bottom. Using your fingers, loosen the top a bit to look rose-like. Place on pizza.

Bake pizza in pre-heated oven for 10-15 minutes, or until crust is baked. Remove from oven and immediately top with torn burrata. Finish with a bit of freshly ground pepper.