Roman pinsa with porchetta and artichokes alla villanella – Belotti Conserve
The pinsa's crunchy and light base is an excellent starting point, perfect for combining tasty ingredients. After being heated in the oven, it is covered with tender porchetta and artichokes cut...
Ingredients
- 500 g Roman pinsa flour
- 325 ml water
- 10 g fresh yeast
- 10 g salt
- Extra virgin olive oil
- Sliced porchetta (amount to taste)
- Carciofi alla villanella (artichokes in oil)
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