Crispy on the outside, light on the inside and generously topped with fresh and creamy flavours – that's this pinsa. An Italian flatbread that's slightly lighter than pizza and ideal for sharing. With homemade pesto, creamy burrata cream, crunchy pine nuts and a surprising hint of sweetness from pomegranate, this is guaranteed to be a flavourful highlight at the table.
Burrata cream
bread
rucola
Start by weighing all the ingredients. Put them in a mixing bowl, but keep the yeast and olive oil separate for now. Then gently knead the water and wine into the dough. Only then add the yeast. Doing this in the right order will give you a firm and reliable dough – the foundation of your pinsa.
Leave the dough covered at room temperature for 15 minutes. This is an important step: during this resting period, the dough relaxes, making it easier to roll out later. Think of it as a short break that helps the dough become stronger and more workable.
Lightly dust your work surface with flour and roll out the dough into an oval shape. Sprinkle a little flour over the top if the dough sticks to your rolling pin. This is when your pinsa takes on its recognisable shape – firm but light.
Sprinkle some polenta or rice flour on your pizza peel. This will ensure that the dough slides easily from the peel onto the pizza stone. Place the dough on the peel, press it lightly with your fingers and spread a generous layer of pesto over the entire surface. This forms the flavourful foundation of your pinsa.
Slide the pinsa onto the hot pizza stone and bake for about 9 minutes until crispy and golden brown. Keep an eye on it: every oven is different, and you want that crispy result without burning the bottom.
Remove the pinsa from the oven and top it while it is still warm. Start with a little extra pesto, followed by the creamy burrata cream. Sprinkle with pine nuts and fresh pomegranate seeds, drizzle with aceto syrup, add some rocket and finish with a dash of olive oil and a pinch of sea salt. The result is a festive dish that not only looks beautiful, but also offers an explosion of flavour with every bite.
Crispy on the outside, light on the inside and generously topped with fresh and creamy flavours – that's this pinsa. An Italian flatbread that's slightly lighter than pizza and ideal for sharing. With homemade pesto, creamy burrata cream, crunchy pine nuts and a surprising hint of sweetness from pomegranate, this is guaranteed to be a flavourful highlight at the table.
Start by weighing all the ingredients. Put them in a mixing bowl, but keep the yeast and olive oil separate for now. Then gently knead the water and wine into the dough. Only then add the yeast. Doing this in the right order will give you a firm and reliable dough – the foundation of your pinsa.
Leave the dough covered at room temperature for 15 minutes. This is an important step: during this resting period, the dough relaxes, making it easier to roll out later. Think of it as a short break that helps the dough become stronger and more workable.
Lightly dust your work surface with flour and roll out the dough into an oval shape. Sprinkle a little flour over the top if the dough sticks to your rolling pin. This is when your pinsa takes on its recognisable shape – firm but light.
Sprinkle some polenta or rice flour on your pizza peel. This will ensure that the dough slides easily from the peel onto the pizza stone. Place the dough on the peel, press it lightly with your fingers and spread a generous layer of pesto over the entire surface. This forms the flavourful foundation of your pinsa.
Slide the pinsa onto the hot pizza stone and bake for about 9 minutes until crispy and golden brown. Keep an eye on it: every oven is different, and you want that crispy result without burning the bottom.
Remove the pinsa from the oven and top it while it is still warm. Start with a little extra pesto, followed by the creamy burrata cream. Sprinkle with pine nuts and fresh pomegranate seeds, drizzle with aceto syrup, add some rocket and finish with a dash of olive oil and a pinch of sea salt. The result is a festive dish that not only looks beautiful, but also offers an explosion of flavour with every bite.