Pinsa with Redone Herbs

The pinsa is a type of pizza with a thick crust typical of Rome, with a particularity in the dough that makes it more digestible. The version with redone herbs is a classic way of dressing the pinsa with flavorful and aromatic vegetables. Here is how you can prepare it:

Ingredients

For the pinsa dough:

  • 500 g of pinsa flour (a mix of wheat, soy, and rice flours)
  • 350 ml of water
  • 10 g of salt
  • 5 g of fresh brewer’s yeast
  • A tablespoon of extra virgin olive oil

For the filling:

  • 200 g of herbs (chard or spinach can be suitable)
  • 2 cloves of garlic
  • Chili pepper (optional)
  • Extra virgin olive oil
  • Salt
  • Pepper

To finish:

  • Fiordilatte or mozzarella, as needed
  • Grated parmesan or pecorino, as needed

Preparation

Dough

  1. Dissolve the yeast in lukewarm water.
  2. Pour the flour into a large bowl, adding salt and then the water with the dissolved yeast.
  3. Knead until the mixture is homogeneous.
  4. Add a tablespoon of oil and continue to work the dough.
  5. Form a ball and let it rise in a warm and dry place, covered with a cloth, for about 2 hours or until doubled in volume.
  6. After the leavening, briefly work the dough again and divide it into loaves.
  7. Let it rest for another 30 minutes.

Filling

  1. Clean the herbs by removing the roots and wash them well, then chop roughly.
  2. In a pan, fry the garlic with extra virgin olive oil and chili pepper.
  3. Add the herbs, season with salt, and let them cook until wilted.
  4. Adjust with pepper and set aside.

Assembly and Baking

  1. Roll out the pinsa dough onto previously oiled pans, trying to give an oval shape and keeping a higher edge.
  2. Spread the redone herbs evenly over the surface.
  3. Add the mozzarella or fiordilatte in pieces and a sprinkle of grated cheese.
  4. Bake in a preheated oven at 250 °C for about 15 minutes or until the edges are golden brown and the cheese is well melted.

To add an even more Italian touch you could add some Taggiasca olives to the dough before baking. These small accents will contribute to making the dish even more delicious and special. Enjoy your meal!

Curiosity

The Roman pinsa is mainly distinguished from pizza by its dough, which is more hydrated and by its oval shape. This recipe has very ancient origins that date back to the time of the Romans. At that time, the pinsa was simply seasoned with aromatic herbs and fire, without any other ingredients, precisely because it is a dish from the peasant tradition.

Pinsa alle erbette ripassate