Pinsa Vegetariana
Ingredients
- 1 psc.
- BOTTOM FOR PINSA ROMANA
- 50 g
- TOMATO PULP STERILTOM LA DOLCISSIMA
- 50 g
- MOZZARELLA BALL TREVALLI
- 30 g
- HEART OF ARTICHOKE VIANDER
- 30 g
- OLIVES TAGGIASCHE VIANDER
- 30 g
- DRIED TOMATOES VIANDER
- 20 ml
- EXTRA VIRGIN OLIVE OIL CIRIO
- DRIED OREGANO
- 4 leaves
- FRESH BASIL
A method of preparing
1
Spread the bottom of the pinsa with tomato pulp and sprinkle with dried oregano. Meanwhile, heat the oven or bakery oven to 280 degrees Celsius (at home, set the oven to the maximum temperature without heat circulation). The bottom should be baked for 5-6 minutes.
2
On the baked bottom, place alternately sliced mozzarella with dried tomatoes.
3
Then add the artichokes, olives, and at the very end pour olive oil and decorate with fresh basil leaves.
Bon appétit!
