Pinsa with Burrata

Ingredients

• 1 cube yeast (42 g)
• 25 g sourdough starter
• 400 g spelt flour type 1050
• 2 tbsp chickpea flour (15 g)
• Salt
• 3.5 tbsp olive oil
• 3 tsp dried Italian herbs
• Pepper
• 250 g chunky canned tomatoes
• 400 g tomatoes (e.g., colorful cherry or pig's heart tomatoes)
• 200 g burrata (60% fat in cream)
• 4 tbsp basil pesto (15 g)
• 30 g parmesan (30% fat in cream)
• 1 handful fresh basil

Instructions

1. 1.

   Dissolve yeast in 300 ml lukewarm water, stir in sourdough starter. Knead with spelt and chickpea flour, 1 tbsp salt, and 1 tbsp olive oil. Cover and let rest overnight in the refrigerator.

2. 2.

   Divide dough into four balls, brush each with 1 tbsp oil, and let rise covered at room temperature for about 3 hours.

3. 3.

   Blend 1 tbsp oil, 1 tsp herbs, and chunky tomatoes in a mixer until smooth. Season sauce with salt and pepper. Clean, wash, slice tomatoes. Wash basil and remove leaves.

4. 4.

   Roll dough balls on floured surface into ovals, place on parchment-lined baking sheet, brush with remaining oil. Bake in preheated oven at 250°C (220°C fan; gas: highest setting) for about 7 minutes.

5. 5.

   Spread tomato sauce over pizzas, arrange tomato slices, season with salt and pepper, sprinkle with remaining herbs, and bake another 7–8 minutes.

6. 6.

   Grate parmesan finely. Drain burrata, tear into pieces, and distribute on pizzas. Drizzle pesto and garnish with basil and parmesan. Serve Pinsa with Burrata immediately.