Italian pinsa
Ingredients
4 persons
Pesto
- 50 grams pine nuts
- 1 clove garlic
- 50 grams Grana Padano, grated
- 1 handful of basil, leaves picked
- 100 milliliters of olive oil
- salt and pepper
Tomato sauce
- 800 grams ELVEA peeled tomatoes
- 1 tablespoon olive oil
- salt and pepper
Stracciatella
- 100 grams mozzarella, finely chopped
- 50 grams heavy cream
- 1 pinch of salt
Pinsa
- 400 gram pinsa baking mix
- 300 milliliters of water
- 25 milliliters of olive oil
- flour for the work surface
- 2 balls mozzarella
- salt and pepper
Preparation
-
1
Put the pine nuts, garlic, Grana Padano, basil, pepper, and salt in a mortar. Pound until fine and gradually add the olive oil. Mix well.
-
2
Mash the ELVEA peeled tomatoes. Add a splash of olive oil and season with salt and pepper.
-
3
Mix the finely chopped mozzarella with the cream and a pinch of salt.
-
4
Mix the pinsa baking mix with the water and olive oil. Knead in a food processor into a smooth and supple dough. Cover and let rise for 40 minutes in a warm place.
-
5
Dust the work surface generously with flour and knead the dough into a ball. Cover again and let rise for another 10 minutes.
-
6
Line two baking sheets with parchment paper and dust with flour. Divide the dough in two, shape both portions into a ball, and place them on the baking sheets. Use your fingers to make dimples in the dough, flip over, and gently stretch into long ovals. Cover again and let rise for 40 minutes.
-
7
Make indents in the dough again and sprinkle with a little water. Bake the crusts for 5 to 8 minutes in a preheated convection oven at 250 °C until they start to turn light brown.
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8
Spread the pre-baked pinsas with the tomato sauce. Distribute pieces of mozzarella and pesto over them and bake for another 5 to 8 minutes at 250 °C, until the bottom is golden brown and the crust is crispy.
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9
Finish with fresh basil and the stracciatella.
