In a food processor, combine flour, yeast, sugar and herbs, if using. With the machine running, add the warm water and allow the dough to come together for around 20-30 seconds. Let the dough rest for 5 minutes, then add the olive oil, egg yolk and salt and run the machine for another 30 seconds. Place the dough in a large oiled bowl and cover. Allow it to double in size, approximately 30-45 minutes. Dough can be refrigerated for up to 24 hours before using.

Roll dough into 2 ounce ball (you should get 9-10 of them total). The dough will be sticky. If it’s difficult to work with, rub some olive oil on your hands.

Heat up a skillet over medium heat and brush it with a small amount of olive oil.

Using your hands or a rolling pin, stretch one of the dough balls until it’s thin and approximately 6 inches in diameter. Place on the preheated skillet and cook for 2-3 minutes, until golden. Flip and cook for another 2-3 minutes, until the dough is cooked through. Repeat with the remaining dough. If the oil ever begins to smoke from the skillet becoming to hot, simply remove it from the heat for a minute before continuing. The flatbreads can be stored for up to 48 hours in the refrigerator before using.

When you’re ready to prepare the pizzas, heat up the pomodoro sauce over medium heat in a small saucepan. Ladle 2-3 tablespoons of sauce onto each flatbread and top with torn pieces of burrata cheese. Drizzle with balsamic glaze and serve.