The Pinsa di Pizza + 1 is made with a unique dough that is different from other types of pizza. The product, obtained without the use of preservatives and completely spread by hand, is the result of a long leavening with mother yeast and cooking on stone, which makes it soft and appetizing even without filling. To give it an extra touch of color and taste, however, it can be used as a base, lending itself to the most imaginative interpretations: just a little creativity and the right ingredients at hand. We present a Pinsa recipe stuffed with white caciotta, tomato and basil puree and grilled peppers.
Obviously you can find the ingredients on our site, along with many other products to cook the Pinza according to your favorite tastes.
• Pinsa of “La Pizza +1”
• 250 g of white caciotta from the Graffignana farm
• 140 g of Terre di Sangiorgio tomato and basil puree
• 140 g of Riverfrut grilled peppers
• extra virgin olive oil
• Rocket or basil
• Q.B. of sale
• Q.B of pepper
Pour the Terre di Sangiorgio tomato puree into a container and season with salt, pepper and extra virgin olive oil.
Place the tomato and basil puree on the Pinsa covering the entire surface, then adding the caciotta from the Graffignana farm that you had previously cut into pieces.
Then bake in a preheated oven at 220 ° for 5/6 minutes, add the grilled Riverfrut peppers and, as a finishing touch, basil or rocket to taste.
This is our personal idea for a tasty pina. Visit our e-commerce to continue your search and find the perfect mix of ingredients to match your pinsa!
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