Tomato confit, cuttlefish and mozzarella pinsa recipe - Maestrella
Pinsa is a delicious recipe straight out of Roman cuisine. It's also very easy to digest thanks to its blend of flours, while still being very tasty.
Ingredients
- 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 Fior Di Latte
- 120g tomato confit
- 1 Jalapeno pepper (cut into thin slices)
- 2 sprigs rosemary
- 12 small cuttlefish (grilled and marinated)
- Black olives
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