Pinsa with Prosciutto, Tomato, and Burrata | Jernej Kitchen

Ingredients

• 420 g (3 1/2 cups) Manitoba flour
• 80 g (2/3 cup) spelt flour
• 320 ml (1 1/3 cup) lukewarm flour
• 4 g (1 1/2 tsp) instant dry yeast or 8g fresh yeast
• 20 g (1 tbsp + 1 tsp) olive oil
• 2 tsp salt
• 3 tbsp cold water
• 100 g (1 cup) semolina flour
• 1 pound cherry tomatoes
• 4 garlic cloves
• 4 tbsp olive oil
• 4 basil leaves
• 1 tsp sugar
• 1/2 tsp oregano
• 2 tbsp olive oil, for pinsa before baking
• 300 g (10.5 oz) sliced prosciutto
• 4 x 100g Burrata cheese
• 200 g (1/2 pound) fresh cherry tomatoes
• 10 basil leaves