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Pinsa with Prosciutto, Tomato, and Burrata
Light and delicious

Pinsa with Prosciutto, Tomato, and Burrata

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

Pinsa with Prosciutto, Tomato, and Burrata
We had the pleasure of trying Pinsa in the beautiful city of Rome. If you're ever in Rome, you must try Pinsa Romana, and once you do, you'll understand why it's a must-try dish. While Pinsa is similar to pizza in many ways, there are a few differences that set it apart. The dough contains not only white flour, but also rice or soy flour, and in our case, spelt flour, which contributes to its distinct and rich flavor. Unlike the traditional round shape of pizza, Pinsa is oval and absolutely delightful. It needs to be proofed for at least a day, resulting in a light, airy dough that becomes crunchy and crusty when baked. As for toppings, the possibilities are endless. We recommend homemade tomato sauce made with roasted tomatoes, topped with prosciutto, burrata, cherry tomatoes, and fresh basil. Trust us, it's delicious!

Incredible homemade Pinsa

These are the top reasons why you should make this Pinsa at home.

  • the bread is light, soft, airy, delicious
  • the toppings are gorgeous and light, using fresh tomatoes, prosciutto, burrata, and homemade tomato sauce
  • serve as a snack for celebrations, special occasions, or weekend treats
  • perfect for hosting large gatherings
  • feel free to freeze Pinsa for later

Pinsa with Prosciutto, Tomato, and Burrata

Pinsa with Prosciutto, Tomato, and Burrata

Essential ingredients

We will only need simple ingredients for this recipe, but fresh, high-quality ingredients are essential. 

Flour - We need three types of flour in this recipe. First is the Manitoba or type 00 flour. It's excellent for yeasted doughs. Then, we'll add spelt flour, making the dough soft and delicious. Then, we'll need Semolina flour for shaping and texture.

Yeast - Feel free to use fresh or active dry yeast.

Olive oil - Olive oil is the best choice for this recipe as it has a subtle flavor and adds a lovely Mediterranean aroma.

Tomato sauce - make homemade tomato sauce that you don't need to blend. Use delicious ingredients like cherry tomatoes, garlic, basil, olive oil, and salt.

Burrata is a gorgeous cow's cheese with a delicious flavor and a soft texture that you can easily spread over the Pinsa. If you can't find Burrata, use Mozzarella.

Prosciutto - use your favorite Prosciutto cut into thin slices.

Fresh tomatoes—We used a new Lušt variety of tomatoes called date tomatoes; however, feel free to use cherry tomatoes. 

Basil - adds so much freshness.

Pinsa with Prosciutto, Tomato, and Burrata

Pinsa with Prosciutto, Tomato, and Burrata

Storing and freezing

Always add the toppings fresh. However, you can make the Pinsa dough and homemade tomato sauce beforehand.

Keep the tomato sauce in an airtight container in the fridge for up to 3 days.

You can store the baked Pinsa (with or without tomato sauce) in a bread basket for up to a day.

Feel free to freeze the Pinsa with or without tomato sauce. Place it in the freezer bag and place it in the freezer for up to a month. Before serving, place the Pinsas on a baking sheet lined with parchment paper and place in the oven to reheat. Bake for 5 - 6 minutes at 210 °C / 410 °F. 

How to make Pinsa with Prosciutto, Tomato, and Burrata at home (video)

Check this short video to learn how to make Pinsa with Prosciutto, Tomato, and Burrata at at home.

Next, try these homemade treats

Lets get cooking!

  • makes
    pinsas (4 - 6 people)
  • preparation:
  • proofing:
  • bake:
    x 10 minutes
  • total time:
    hour (+ proofing)


  • dough

    Add flour, lukewarm water, and yeast to a large bowl and stir with a spoon or spatula until combined. Add olive oil and salt, stir, then knead with your hands until combined. Add cold water and knead into a dough. Leave the dough in a bowl, cover with cling film, and set aside for 20 minutes.

  • leave to proof for one day

    Stretch and fold the dough in a bowl and set aside for 20 minutes, then repeat the process two times every 20 minutes. Cover with cling film. Transfer to a fridge and leave to proof for 24 hours.

  • divide the dough and proof for the second time

    Sprinkle your working surface with semolina flour. Divide the dough into four parts and shape into tight round balls. Place each bowl into a plastic (or glass) container and close with a lid to proof. Set aside for 2 - 3 hours to proof.

  • bake the tomatoes

    Set a rack in the middle of the oven and preheat it to 210 °C / 410 °F. While the dough is proofing for the second time, prepare the tomato sauce. Add the cherry tomatoes to a baking sheet. Add peeled garlic cloves and drizzle with olive oil. Sprinkle with basil, add sugar and oregano, and toss to combine. Place in the oven and roast for 30 - 35 minutes at 210 °C / 410 °F for the tomatoes to caramelize. When the tomatoes are roasted, transfer them to a small bowl and press with a fork to get a sauce.

  • prep for baking

    Prepare a large baking sheet and optionally line it with parchment paper. If you have a pizza store, place it in the oven on the middle rack. Preheat the oven to 240 °C / 465 °F.

  • shape the dough

    Add the semola flour to a working surface. Place the first piece of dough in the center of the flour and flatten slightly using your fingers to get an oval shape, approximately 25 cm x 10 cm (10 inches x 4 inches) in size. Shake off any excess flour while transferring the pinsa to the prepared baking sheet.

  • bake

    Spread four tablespoons of homemade tomato sauce over the prepared dough. Drizzle with a teaspoon of olive oil. Transfer to the preheated oven and bake for 8 - 10 minutes at 240 °C / 465 °F or until the Pinsa is golden and the edges are crunchy. Repeat the process with the rest of the dough and sauce.

  • serve

    Arrange a couple of prosciutto slices on top of the Pinsa. Shred burrata on top. Add halved cherry tomatoes and fresh basil. Drizzle with olive oil, cut into slices, and serve.


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