Gourmet Pinsa Margherita with Heirloom Tomatoes and Burrata

1.Preheat your oven to 250°C (482°F) or as high as it will go, ideally with a pizza stone inside to heat up.

2.On a floured surface, stretch the Pinsa dough into a rectangular shape, about 1/2 inch thick. Transfer it to a parchment-lined baking sheet or a pizza peel if using a stone.

3.Drizzle the stretched dough with olive oil and sprinkle with sea salt and black pepper to taste.

4.Evenly distribute the torn mozzarella pieces over the dough, leaving some space for the heirloom tomatoes.

5.Arrange the sliced heirloom tomatoes on top of the mozzarella, ensuring an even coverage for a beautiful presentation.

6.Bake the Pinsa in the preheated oven for about 10-12 minutes, or until the crust is golden and crispy.

7.Once baked, remove the Pinsa from the oven and let it cool for a minute.

8.Tear the burrata cheese and place it generously over the hot Pinsa, allowing it to melt slightly into the warm tomatoes and mozzarella.

9.Garnish with fresh basil leaves and drizzle with balsamic glaze if desired for an extra touch of flavor.

10.Slice and serve immediately, enjoying the creamy burrata and sweet heirloom tomatoes on your gourmet Pinsa.