Home

Pinsa Ratatouille

17/11/2023

The pinsa ratatouille is a variant of the traditional Roman pinsa, enriched with ratatouille dressing, a typical dish of Provençal cuisine based on vegetables. So, to prepare the pinsa ratatouille you will need two main components: the pinsa base and the ratatouille. Here’s how you can proceed:

Ingredients

For the pinsa base:

  • 500 g of pinsa flour (a mix of wheat, soy, and rice flours)
  • 400 ml of water
  • 10 g of salt
  • 3 g of dry brewer’s yeast or 10 g of fresh brewer’s yeast
  • 20 ml of extra virgin olive oil

For the ratatouille:

  • 1 eggplant
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 ripe tomatoes
  • 1 onion
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Aromatic herbs to taste (thyme, rosemary, basil)

Preparation

  1. For the pinsa base, start by dissolving the yeast in lukewarm water. Then mix the flours and incorporate the water with the yeast, the oil, and finally the salt.
  2. Knead until you get a homogeneous mixture, then let the dough rise in a warm place covered with a damp cloth, until it doubles in volume (about 2 hours).
  3. For the ratatouille, dice all the vegetables. Sauté the chopped onion and garlic in oil, then add the eggplant and bell peppers. After a few minutes, add the zucchini and finally the tomatoes. Cook over low heat for about 30 minutes. Season with salt, pepper, and aromatic herbs.
  4. Roll out the pinsa dough on an oiled baking tray, giving it the typical oval shape, and let it rise again for 30 minutes.
  5. Preheat the oven to 250 °C.
  6. Spread your ratatouille on each pinsa base and bake in the oven for about 10-15 minutes, until the crust is golden brown.
  7. Serve hot, perhaps with a drizzle of raw oil and some fresh basil leaves.

Curiosity

The Roman pinsa is known for its digestibility and crispy crust. Its oval shape is a hallmark, and the word “pinsa” comes from the Latin pinsere, meaning to stretch/flatten, referring to the elongated shape of the pinsa itself. Uniting Roman tradition with Provençal is a way to create a meeting of Mediterranean flavors on your plate.

Pinsa Ratatouille