Italian Pinsa Margherita
This is my Italian recipe for Pinsa - soo good as margherita with tomato sauce, oregano and mozzarella!
Portionen: 3
Utensilien
- Bowl
- Kitchen towel
- Baking paper
- Baking tray
Zutaten
For the dough:
- 5 g lievito madre or dry yeast
- 300 g rice flour
- 250 g all-purpose-flour
- 350 ml water
- 20 g olive oil
- 10 g salt
- semolina for shaping the pinsa
For the topping:
- 100 g tomato sauce
- 1/2 tsp oregano
- 200 g mini-mozzarella balls
Zubereitung
- Combine yeast, rice flour, all-purpose-flour and water. Add olive oil and salt and knead to a smooth dough. Shape into a ball and let the dough rest for 24 hours at room temperature.
- Divide the dough into 3 pieces and use semolina flour to shape it into pinse (long-ish pizza shape). Put them on baking paper and preheat the oven to 250 °C. Top each pinsa with tomato sauce and oregano.
- Bake approx. 15-20 minutes until golden. Put the mozzarella on top of the pinsa 5 minutes before it's done.
Tipps
Top it with fresh herbs or arugula, cut into small pieces and serve as snack with drinks.
If you want to make this a quicker recipe, use 1 package dry yeast and let the dough rest 1 hour only.