Pinsa Romana Recipe

Activate yeast

In a small bowl, stir warm water (about 38–43°C / 100–110°F) with sugar/honey and sprinkle the yeast on top. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl combine bread flour and semolina. Make a well and add the foamy yeast mixture, olive oil and salt. Mix with a spoon until shaggy, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. (Alternatively, use a stand mixer with dough hook 6–8 minutes on medium.)

First rise

Place dough in a lightly oiled bowl, cover tightly and let rise in a warm place until doubled, about 1–1.5 hours.

Cold ferment (recommended)

Punch down, divide into two portions, shape into ovals, place on a tray, cover and refrigerate 12–24 hours for better flavour and texture. Remove from fridge 1 hour before baking to come to room temperature.

Shape

On a well-floured surface gently stretch each portion into a 10–12 inch oval (pinsalike), keeping edges slightly thicker. Transfer to parchment-lined baking sheet lightly dusted with semolina.

Prebake

Preheat oven to 475°F (245°C). Drizzle 1/2 tablespoon olive oil over each pinsa and use fingertips to dimple the surface. Bake for 6–8 minutes until just set and very lightly golden (this gives a sturdy base for toppings). Remove from oven and set aside.

If making chips from raw potatoes: slice potatoes very thinly (mandoline recommended). Rinse slices under cold water, dry thoroughly on paper towels. Heat oil in a deep pot to 350°F (175°C). Fry potato slices in batches until golden and crisp, about 2–4 minutes. Drain on paper towels and season with salt. If using prepackaged chips, skip frying and simply crush lightly to fit on the pinsa.

In a mini food processor combine black olives, capers, basil, olive oil, lemon zest and black pepper. Pulse until coarsely chopped but still textural. Taste and adjust seasoning. Spread a thin layer of tapenade over the prebaked pinsa base, leaving a 1/2 inch border.

Scoop the avocado into a bowl, add Greek yogurt, lime juice, salt and pepper. Mash and whisk until smooth and creamy (you can blitz briefly in a food processor for extra smoothness). Transfer the avocado cream to a piping bag or spoon for later use. Dot or spread small amounts over the pinsa after tapenade.

Brush a thin ribbon of orange marmalade across the pinsa in a few places (a little goes a long way). Arrange smoked salmon slices on top of the tapenade and avocado cream, creating even coverage but leaving some visible tapenade and cream for contrast. Scatter thin red onion slices and sprinkle chopped dill and black pepper over the salmon.

Whisk eggs with milk/cream, salt and pepper until homogenous. Melt butter in a nonstick pan over low–medium heat. Pour eggs in and stir gently and continuously, forming soft curds. Remove from heat while still slightly underdone — residual heat will finish them. When just creamy, set aside.

Place prebaked pinsa on a work surface. Spread tapenade layer and dot with avocado cream as instructed above. Arrange smoked salmon and red onion. Scatter prepared potato chips over the top in clusters to provide crunch (place chips last so they stay crisp). Spoon small quenelles or mounds of warm creamy scrambled eggs on top (or alongside slices if you prefer them cooler).

Drizzle remaining 1 tablespoon extra-virgin olive oil lightly over the assembled pinsa, sprinkle grated lemon zest and microgreens or baby arugula. Serve immediately, cutting into 4 pieces.