Margherita Pinsa Recipe
Fresh cherry tomatoes, mozzarella, fresh basil
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Ingredients
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Pinsa Dough
Method
Preparation
- 1
Make the Dough
In a large bowl, combine the flour, salt, and yeast. Slowly add the water while mixing until a dough forms. Add the olive oil and knead the dough for about 10 minutes until smooth. Cover and let rise in a warm place for 1-2 hours or until doubled in size.
- 2
Shape the Pinsa
Preheat your oven to 475°F (245°C). Once the dough has risen, punch it down and stretch it into a rectangular shape on a floured surface. Transfer it to a baking sheet lined with parchment paper.
- 3
Add Toppings
Slice the cherry tomatoes in half and distribute them evenly over the dough. Tear the mozzarella into pieces and scatter them on top. Drizzle with olive oil and sprinkle salt to taste.
- 4
Bake
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 5
Finish with Basil
Remove from the oven and immediately top with fresh basil leaves. Let cool for a few minutes before slicing.
