for 4 person

Dough

400 g	white flour
100 g	rice flour
1 parcel	sourdough powder (10 g)
1 ½ tsp	salt
1 parcel	dry yeast (7 g)
3 ½ dl	water
½ dl	olive oil

Tomato sauce

1 tbsp	oil
1	garlic clove, squeezed
2 tbsp	tomato puree
250 g	tomatoes, cut into cubes
4 sprig	basil, finely chopped
½ tsp	salt
a little	pepper

To shape

a little

white flour

To serve

500 g	burrata, cut in half
250 g	cherry tomatoes, cut in half
100 g	cured ham in slices
½ bunch	basil, leaves torn off

How it's done

Dough

Mix the flour, sourdough powder, salt and yeast in the food processor bowl. Pour in the water and oil, knead into a smooth, moist dough using the dough hook on the food processor for approx. 5 mins. Cover the dough and leave to rise in the fridge for approx. 24 hrs..

Tomato sauce

Heat the oil in a pan. Briefly sauté the garlic and tomato puree. Add the tomatoes and basil, season, cover and simmer over a medium heat for approx. 30 mins.

To shape

Remove the dough from the fridge approx. 1 hr. prior to shaping. Divide the dough into four. On a lightly floured surface, flatten the dough and stretch into ovals, place on two baking trays lined with baking paper.

To bake

Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240°C. Remove from the oven, spread the tomato sauce on top of the pinsas.

To serve

Arrange the burrata, tomatoes, cured ham and basil on top of the pinsas.

Show complete recipe