Big Little Summer Tomato Pizza

measuring cup Servings: 4 to 6

1 tablespoon extra-virgin olive oil, plus an additional 2 teaspoons for serving, if desired

1 small yellow or white onion (5 ounces), thinly sliced

¼ teaspoon fine salt, plus more as needed

¼ teaspoon finely ground black pepper, plus more as needed

Water, as needed

1 tablespoon honey

2 tablespoons blend of chopped fresh herbs, such as basil, oregano, rosemary and/or thyme (or 2 teaspoons dried), plus more for serving, if desired

2 cloves garlic, minced or finely grated, or ½ teaspoon garlic powder

Pinch cayenne pepper

1 ½ cups (about 7 ounces) multicolored cherry tomatoes, halved

1 large tomato (6 ounces), cut into ¼-inch slices

12 to 14 ounces homemade or store-bought white or whole wheat pizza dough (see related recipes)

3 tablespoons crème fraîche

1 tablespoon grated parmesan cheese

One (8-ounce) ball burrata cheese, broken into pieces

Directions at washingtonpost.com

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