Pinsa Mandorla Recipe
Speck, mozzarella, stracchino, toasted almonds, honey, balsamic glaze
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Ingredients
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Dough
Toppings
Method
Dough Preparation
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes, until frothy.
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture along with olive oil.
Knead Dough
Mix the ingredients together until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic.
First Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Assembly and Baking
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
Shape the Dough
Once the dough has risen, punch it down and transfer it onto a floured surface. Shape it into an oval or rectangle, about 1/2 inch thick.
Add Toppings
Transfer the shaped dough onto a parchment-lined baking sheet or a preheated pizza stone. Layer the speck, mozzarella, and stracchino evenly over the dough.
Bake
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbling.
Finish with Almonds and Glaze
Remove the pinsa from the oven. Sprinkle toasted almonds on top, drizzle with honey and balsamic glaze.
Serve
Slice the pinsa mandorla and serve hot. Enjoy your delicious creation!
