Pinsa with Ricotta, Pesto, and Mortadella

I can share with you a recipe for a pinsa with ricotta, pesto, and mortadella, with an Italian twist. Pinsa is a version of pizza typical of Rome, with a crunchier and more digestible base. For the preparation of a homemade pinsa, we will first focus on the base and then on the toppings.

Ingredients for the pinsa base:

• 250 g of pizza flour (you can use a mixture of type 00 flour and re-milled semolina)
• 160 ml of water
• 10 g of fresh yeast (or 3 g of dry yeast)
• 1/2 teaspoon of sugar
• 1 teaspoon of salt
• 1 tablespoon of extra virgin olive oil

Ingredients for the topping:

• 150 g of ricotta
• 100 g of Genoese pesto
• 150 g of thinly sliced mortadella
• Extra virgin olive oil (to taste)

Preparation

1. Start by preparing the dough for the base of the pinsa. Dissolve the yeast and sugar in part of the lukewarm water and let it rest for a few minutes until it starts to form bubbles.
2. In a large bowl, mix the flour with the salt, add the oil and the yeast and water mixture. Begin to knead, gradually adding the rest of the water until you obtain a homogeneous and slightly sticky dough.
3. Let the dough rise in a warm place covered with a damp cloth for 1-2 hours or until it doubles in volume.
4. Spread the dough with your hands, forming the typical oval shape of the pinsa on a lightly oiled baking sheet.
5. Distribute the ricotta over the base of the pinsa, leaving a free edge around.
6. Add the Genoese pesto over the ricotta, spreading it evenly.
7. Lastly, lay the slices of mortadella on the pinsa.
8. Bake in a preheated oven at 250 °C (482 °F) for about 10-12 minutes or until the pinsa becomes golden and crispy at the edges.

Even though the ricotta and pesto do not need further cooking, the short time in the oven will allow them to warm slightly, enhancing their flavors and melding them with the mortadella.

Curiosity

Pinsa, although less known than the classic Neapolitan pizza, is enjoying considerable success even outside its city of origin, Rome. Its name comes from the Latin “pinsere”, meaning to stretch out, flatten, and it is its oval and flat shape that makes it unmistakable. Its specialty lies in the texture of the crust, which is crispy on the outside and soft on the inside. This recipe with ricotta, pesto, and mortadella is a well-balanced blend of flavors, combining the freshness of the ricotta, the aroma of the pesto, and the intense taste of the mortadella.