Pinsa with tomato, mozzarella, and anchovy sauce
Ingredients
4 persons
- 2 balls mozzarella
- oregano leaf
- two handfuls of basil leaves
- 700 gram Elvea Peeled Tomatoes
- 6 imposed anchovy fillets
- 2 cloves of garlic
- 50 grams breadcrumbs
- olive oil
For the pinsa dough
- 1300 grams of wheat flour
- 40 grams soy flour
- 60 grams rice flour
- 1000 milliliters of water
- 30 grams fresh yeast
- 20 milliliters olive oil
- 20 grams of salt
- 50 grams semolina flour
Preparation
-
1
In a bowl, mix the wheat, soy, and rice flour. Gradually add half of the water while stirring. Now, mix the yeast into the flour, followed by the rest of the water. Lastly, add the salt and olive oil and stir everything together well. Turn the dough onto a countertop and knead thoroughly, adding a pinch of semolina flour occasionally until you achieve a smooth dough. Divide the dough in two, cover with a kitchen towel, and let it rest on the counter for 3 hours, then refrigerate for another 24 hours.
-
2
After resting, flatten the dough balls slightly with your fingers until they have an oval shape. Take a baking sheet, grease it with a layer of olive oil, and place the pinsa doughs on it. Top them with a few cherry tomatoes and a few fresh basil leaves. Sprinkle with a pinch of oregano. Place the pinsa in a preheated oven at 250 degrees Celsius for 5 to 7 minutes.
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3
Slice the buffalo mozzarella and toast the breadcrumbs in a dry pan until crispy.
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4
Add a splash of olive oil to a pan. Finely chop the garlic and sauté it briefly. Now add the anchovies to the pan and let them cook along. Finally, add the tomato juices.
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5
Top the pinsa with the slices of buffalo mozzarella, the anchovy sauce, and a drizzle of olive oil. Finish with the breadcrumbs.
