Pinsa is a traditional Roman dish that claims to be the ancestor of pizza. The texture of its dough is somewhere between pizza and foccacia.
Thanks to the use of wholemeal flour and the vegetable and shrimp topping, this recipe is balanced, rich in fibre and vitamins.
- 400 g wholemeal flour
- 100 g white flour
- 7 g dry yeast
- 10 g sourdough powder
- 4 dl water
- 1/2 dl olive oil
- 2 tsp pepper, salt
- 200 g sour cream
- 200 g shrimps
- 2 courgettes
- 1 pepper
- 3 tbsp olive oil
- 150 g artichokes marinated
- 1 bunch basil
- 1 handful pistachios crushed
- Mix the flours with the yeast, sourdough powder and salt.
- Add water and olive oil.
- Mix well and knead for 10 minutes.
- Leave to rest for 24 h at room temperature.
- Preheat oven to 230 °C (fan oven, otherwise 240 °C).
- Cut the courgettes into thin slices and the peppers into strips.
- In a bowl, mix the vegetables (except the artichokes) with the olive oil and a little salt.
- Knead the dough for 1-2 minutes to soften it, then separate it into 4 equal parts, adding a little flour if it is too sticky.
- Roll out the 4 parts and place them on two baking trays lined with baking paper.
- Spread 50 g of sour cream on each pinsa and add the vegetables and shrimp on top in equal parts.
- Place each baking tray in the oven for 20 minutes.
- Chop the basil.
- Remove the pinsas from the oven, add the artichokes and sprinkle some basil and crushed pistachios on top of each one.
- Option: add a little rocket on top!
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