Pinsa Romana with a Twist

Ingredients

• 300g (2 1/2 cups) wheat flour 300g (2 1/2 cups) wheat flour
• 100g (3/4 cup) rice flour 100g (3/4 cup) rice flour
• 100g (3/4 cup) soy flour 100g (3/4 cup) soy flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded
• 200g (7 oz) tomato sauce 200g (7 oz) tomato sauce
• 1/4 cup sun-dried tomatoes, chopped 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup black olives, sliced 1/4 cup black olives, sliced
• 50g (1/4 cup) feta cheese, crumbled 50g (1/4 cup) feta cheese, crumbled
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the wheat flour, rice flour, soy flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Punch down the dough and divide it into two equal portions.
6. 6.
   Roll out each portion into a rectangular shape, about 1/4 inch thick. Transfer the dough to a baking sheet lined with parchment paper.
7. 7.
   Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese, sun-dried tomatoes, olives, and crumbled feta cheese on top.
8. 8.
   Bake in the preheated oven for 15-20 minutes until the crust is golden brown and the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Wheat flour — Use a high-quality wheat flour for the best texture and flavor.
• Rice flour — Rice flour adds a lightness to the crust. If you don't have rice flour, you can substitute it with more wheat flour.
• Soy flour — Soy flour adds a nutty flavor to the crust. If you have a soy allergy, you can omit it and use more wheat flour instead.
• Sun-dried tomatoes — Make sure to drain the sun-dried tomatoes well before chopping them to remove excess oil.
• Feta cheese — For a creamier texture, choose a softer variety of feta cheese.

Tips & Tricks

• For a crispier crust, preheat your baking sheet in the oven before placing the rolled-out dough on it.
• Experiment with different Mediterranean toppings such as artichoke hearts, roasted red peppers, or capers.
• If you prefer a spicier flavor, add a sprinkle of red pepper flakes to the tomato sauce.
• Serve the Pinsa Romana with a side of balsamic glaze for dipping.
• Leftovers can be reheated in a preheated oven at 180°C (350°F) for 5-10 minutes.

Serving advice

Serve the Pinsa Romana hot, straight from the oven. Cut it into rectangular slices and garnish with fresh basil leaves for an extra pop of color.

Presentation advice

To enhance the presentation, drizzle a little extra virgin olive oil over the baked Pinsa Romana just before serving. This will add a glossy sheen and a touch of richness to the dish.