- 650g flour
- 30g rice flour
- 20g soy flour
- 50 cl water
- 5g yeast
- 10g salt
- 10g olive oil
- 200g tomato sauce
- 400g shredded Maestrella Mozzarella
- 120g tomato confit
- 1 Jalapeno pepper (cut into thin slices)
- 2 sprigs rosemary
- 12 small cuttlefish (grilled and marinated)
- Black olives
Mix the three types of flour with the yeast.
Add salt, water and olive oil then knead until well combined. Place in a bowl and cover with a damp tea towel.
Let rise at room temperature for at least 2 hours (or overnight in the refrigerator).
Preheat the oven to 200°C. Your dough is ready!
Divide the dough in 4 then roll into ovals using your hands. Place onto a baking sheet.
Spread tomato sauce onto each Pinsa then sprinkle Maestrella mozzarella.
Divide the tomato confit, the cuttlefish and the olives equally among the Pinsas.
Sprinkle rosemary and place several jalapeno slices on each Pinsa.
Bake two at a time for 15 minutes!