Sourdough Grilled Flatbread with Heirloom Tomatoes, Burrata, and Prosciutto

Ingredients

• 3 1/2 cups All-Purpose Flour
• 1 1/2 teaspoon Active Dry Yeast
• 1 1/3 cup Warm Water
• 1/3 cup Sourdough Starter Discard, optional
• 2 teaspoons Salt
• 2 Tablespoons International Collection™ Garlic Flavored Olive Oil
• 2 Heirloom Tomatoes, sliced
• 1 Burrata
• 5 slices Prosciutto
• 1/2 teaspoon Flaky Sea Salt
• 1/4 teaspoon Ground Black Pepper
• 1 Tablespoon International Collection™ Walnut Oil
• Balsamic Glaze, to drizzle
• Basil Leaves, for garnish