Pinsa
Discover the crispy, flavorful delight of Pinsa, a unique Italian flatbread topped with savory passata.
Ingredients
- 300 g wheat flour
- 100 g soy flour
- 100 g rice flour
- 5 g yeast
- 4 dl cold water
- 10 g salt
- 2 tbsp olive oil
- 200 g passata
- 250 g fior di latte
- 8 basil leaves
- 1 pinch fine salt
How to make it
- Mix the wheat flour, soy flour, rice flour, yeast, cold water and salt into a rough dough, then knead in the olive oil until the dough feels elastic and slightly sticky.
- Cover the dough and let it rise at room temperature for 3 hours, then refrigerate it for at least 12 hours so it becomes airy and easier to shape.
- Tip the dough onto a floured work surface and press it out gently with your fingertips into one long oval, keeping the rim slightly thicker than the centre.
- Spread the passata over the surface in a thin layer, leaving the rim bare, then tear the fior di latte over the top and finish with the fine salt.
- Bake on a very hot preheated tray or stone at 250 C for 8 to 10 minutes, until the base is blistered, the edges are crisp and the cheese is melted and spotted.
- Top with the basil leaves and serve the pinsa whole and warm, then cut it into portions at the table.
