Rhenish-Hessian Pinsa Romana

Ingredients

In this adaptation, the traditional Pinsa Romana is transformed by incorporating Rhenish-Hessian ingredients and flavors. The toppings are inspired by the rich culinary heritage of the Rhenish-Hessian region, adding a distinct twist to the classic Italian dish. This fusion creates a new and exciting culinary experience that celebrates the best of both cuisines. We alse have the original recipe for Pinsa romana, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 350ml (1 ½ cups) lukewarm water 350ml (1 ½ cups) lukewarm water
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 50ml (3 ½ tbsp) olive oil 50ml (3 ½ tbsp) olive oil
• 200g (7 oz) Rhenish-Hessian sausage, thinly sliced 200g (7 oz) Rhenish-Hessian sausage, thinly sliced
• 150g (5 oz) Rhenish-Hessian cheese, grated 150g (5 oz) Rhenish-Hessian cheese, grated
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Fresh rosemary leaves, for garnish Fresh rosemary leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, water, yeast, and salt. Mix until a dough forms.
2. 2.
   Knead the dough for about 10 minutes until it becomes smooth and elastic.
3. 3.
   Drizzle olive oil over the dough and cover the bowl with a clean kitchen towel. Let it rise in a warm place for about 1 hour or until doubled in size.
4. 4.
   Preheat the oven to 220°C (425°F).
5. 5.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a thin oval shape.
6. 6.
   Transfer the dough to a baking sheet lined with parchment paper.
7. 7.
   Arrange the Rhenish-Hessian sausage, cheese, red onion, and minced garlic evenly over the dough.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and crispy.
10. 10.
    Remove from the oven and garnish with fresh rosemary leaves.
11. 11.
    Slice and serve hot.

Treat your ingredients with care...

• Rhenish-Hessian sausage — Use a high-quality Rhenish-Hessian sausage for an authentic flavor. If unavailable, substitute with a similar regional sausage.
• Rhenish-Hessian cheese — Opt for a semi-hard cheese with a strong flavor, such as Handkäse or Tilsiter. If not available, use a sharp cheddar or Gouda as a substitute.

Tips & Tricks

• For a spicier kick, add a pinch of crushed red pepper flakes to the toppings.
• Experiment with different Rhenish-Hessian ingredients like sauerkraut or mustard for additional flavor variations.
• If you prefer a thinner crust, divide the dough into three portions instead of two.

Serving advice

Serve the Rhenish-Hessian Pinsa Romana as a main course accompanied by a fresh green salad dressed with a light vinaigrette. It pairs well with a glass of Rhenish-Hessian white wine or a local craft beer.

Presentation advice

Present the Rhenish-Hessian Pinsa Romana on a wooden cutting board or a rustic serving platter. Garnish with fresh rosemary sprigs for an appealing touch. Cut into slices and arrange them in an overlapping pattern to showcase the toppings.