Pinsa with Prosciutto, Tomato, and Burrata

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Pinsa with Prosciutto, Tomato, and Burrata is a lighter alternative to pizza, perfect for weekend gatherings. It’s freezer-friendly and perfect for hosting large gatherings.

if you’re ever in Rome you must try
pinza Romana and once you do you’ll
understand why it’s a much dry dish
while pinza is similar to Pizza there
are a few differences start by making
homemade tomato sauce roast loou
tomatoes garlic olive oil salt oregano
sugar and basil for the dough we need
Manitoba flour yeast spelled flour water
salt and olive oil need to combine
there’s no need to use a stand mixer
lift to proove for 20 minutes stretch
and fold three times then refrigerate
for 24 hours divide the dough into to
four parts and place each in an air Ed
container to proof stretch the dough and
place on a baking sheet spread the
homemade sauce all over and bake in the
oven until golden it will take about 8
to 10 minutes arrange Puda on top add
Bata Lou date tomatoes basil and drizzle
with olive oil
enjoy