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🍽️ Pinsa with Burrata

784 kcal · 30 min · 4 servings

Ingredients

• 1 cube yeast (42 g each)
• 25 g sourdough
• 400 g spelt flour Type 1050
• 2 tbsp chickpea flour (15 g each)
• salt
• 3.5 tbsp olive oil
• 3 tsp dried Italian herbs
• pepper
• 250 g chunky tomatoes (can)
• 400 g tomatoes (e.g. colorful cherry tomatoes, beefsteak tomatoes)
• 200 g burrata (60% fat in dry matter)
• 4 tbsp basil pesto (15 g each)
• 30 g parmesan (30% fat in dry matter)
• 1 handful basil

Instructions

1. 1. Dissolve the yeast in 300 milliliters of lukewarm water. Stir in the sourdough. Knead the dough with spelt flour, chickpea flour, one tablespoon of salt, and one tablespoon of olive oil until smooth. Cover the bowl and let the dough rest in the refrigerator overnight.
2. 2. Divide the dough into four equal balls. Brush them with one tablespoon of oil. Cover the dough balls and let them rise at room temperature on the work surface for about three hours.
3. 3. Puree one tablespoon of oil, one teaspoon of herbs, and chunky tomatoes in a blender until smooth. Season the sauce with salt and pepper. Trim the tomatoes, wash them, and slice them. Wash the basil and pluck off the leaves.
4. 4. Roll out the dough balls into oval shapes on a floured surface. Place them on a baking sheet lined with baking paper. Brush them with the remaining oil. Bake them in the preheated oven at 250 degrees Celsius (convection 220 degrees Celsius; gas: highest setting) for about seven minutes.
5. 5. Spread the tomato sauce over the dough bases. Distribute the tomato slices on top. Season with salt and pepper and sprinkle with the remaining herbs. Bake the pinsa for another seven to eight minutes.
6. 6. Grate the Parmesan finely. Drain the burrata, tear it into pieces, and distribute it over the pinsa. Drizzle with pesto and garnish with basil and Parmesan. Enjoy the pinsa with burrata immediately.

Nutrition per serving

• kcal: 784
• Protein: 31 g · Fett/Fat: 36 g · Carbs: 83 g