Combine the flour, salt, sugar, yeast, warm water, romano cheese and olive oil and mix until a sticky dough forms.
Place the dough in a well oiled bowl, cover, and let rise for 30 minutes or until doubled in size.
Stretch the dough on all four sides into the middle, then place it seam side down onto an oiled baking tray.
Spread the pesto and olive oil over the top and stretch it to fill the pan. Then use your fingers to dimple the dough.
Bake for 8 minutes at 425 then top with roasted tomatoes and burrata cheese. Continue baking until golden brown and 190F internal temp.