Mozzarella Pinsa

Ingredients

• 400 g spelt flour type 1050 (+2 tbsp for handling)
• 75 g chickpea flour (45 g; alternative: spelt flour type 1050)
• 5 g dry yeast
• 10 tbsp olive oil
• Salt
• 125 g mozzarella
• 40 g almond kernels
• 1 Garlic clove
• 2 bunches basil (40 g)
• 50 g Baby Spinach
• 40 g Parmesan
• Sea salt

Instructions

1. 1.

   Knead the flours, yeast, 2 tbsp olive oil, 1 tsp salt and 300 ml water into a smooth dough for about 10 minutes. Let the dough rest for 30 minutes, kneading briefly every 10 minutes. Then shape the dough into a ball, place it in a larger bowl, cover, and refrigerate for at least 48 hours.

2. 2.

   On the day of use, take the dough out of the refrigerator and let it rest covered at room temperature for 2–4 hours. Afterwards stretch and fold the dough. Form eight even dough balls from the dough.

3. 3.

   Drain the mozzarella and cut into small cubes. Set aside one‑third of the pieces. Fill half of the dough balls with mozzarella chunks by pressing a small indentation in the dough with your thumb and adding 1–2 pieces of mozzarella. Press the dough together firmly and shape it round again with your hands. Distribute the reserved mozzarella over the filled balls. Place all dough pieces in a cast‑iron pan and bake in a preheated oven at 225 °C (fan 200 °C; gas: level 3–4) for about 12–15 minutes.

4. 4.

   For the pesto wash and dry basil and baby spinach. Remove leaves from the basil stems. Roughly chop the almonds. Grate the parmesan finely. Peel the garlic and crush it with a pinch of salt and the almonds in a mortar. Add the basil and baby spinach, crush them together, and add the grated parmesan as well. Gradually pour in oil until a creamy pesto forms. Season with salt.

5. 5.

   Take the Mozzarella Pinsa out of the oven, drizzle with the pesto, and serve.