Pinsa Romana

5 from 7 votes
Prep Time 1 hr
Cook Time 20 mins
Rest Time 2 mins
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 223 kcal

Ingredients
 

  • 400 g Durum wheat flour
  • 50 g Chickpea flour
  • 50 g Soy flour
  • 5 g Yeast fresh
  • 0,25 tbsp Salt
  • 25 ml Rapeseed oil
  • 110 g Arugula
  • 40 g Cashew nuts
  • 1 medium sized Clove of garlic
  • 80 ml Rapeseed oil
  • 30 g Parmesan
  • Salt and pepper
  • 200 g Pizza tomatoes
  • 2 tbsp Rapeseed oil
  • 125 g Mozzarella minis
  • 200 g Cherry tomatoes red
  • 325 ml Lukewarm water

Instructions
 

  • Prepare the dough: put the three types of flour in a bowl and mix. Crumble the yeast and add lukewarm water. Knead the ingredients with the dough hook for 10 minutes, ideally set a kitchen clock. Add salt and 25 ml rapeseed oil to the dough and knead everything for another 5 minutes.
  • Put the soft, slightly sticky dough in a mixing bowl with a lid and close. Let rest in the refrigerator for 2880 minutes.
  • Make the pesto: Puree the rocket 100 g cashew nuts, Parmesan, 80ml rapeseed oil, salt and pepper with a blender. Pour the pesto into glasses.
  • Form the dough: Line a baking sheet with baking paper, cut the dough in half and place a little space between them on the prepared baking paper, form two flat cakes with the floured fingertips. Brush each dough flat with a little rapeseed oil. Cover and leave to rest for 15 minutes, then preheat the oven to 230 degrees.
  • Clean arugula 10 g. Wash cherry tomatoes and cut in half. Place pizza tomatoes on the flatbreads and spread. Bake the baking tray in a hot oven for about 20-25 minutes. Serve hot, garnished with mozzarella minis, cherry tomatoes, some pesto from the glass and rocket.

Nutrition

Serving: 100gCalories: 223kcalCarbohydrates: 19.6gProtein: 7.4gFat: 12.8g

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