Pinsotto Vegetariano Recipe

Activate Yeast

In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.

Mix Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, then add the activated yeast mixture and olive oil.

Knead the Dough

Stir until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.

Let Dough Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Chop Vegetables

While the dough is rising, chop the zucchini, bell pepper, red onion, and carrots into bite-sized pieces.

Roast Vegetables

Preheat the oven to 425°F (220°C). Toss the chopped vegetables with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

Blend Ingredients

In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic clove. Pulse until finely chopped.

Add Olive Oil

With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt to taste.

Shape Dough

Once the dough has risen, punch it down and divide it into 4 equal portions. Shape each portion into a flat oval to create the pinsa.

Assemble the Pinsotto

Spread a generous layer of basil pesto over the surface of each pinsa. Top with the roasted vegetables.

Bake

Transfer the assembled pinsa to a baking sheet and bake in the preheated oven for 15-20 minutes or until the edges are golden brown.

Serve

Remove from the oven, let cool slightly, then slice and serve warm.