Pinsa Caprese

Ingredients

• 400 g spelt flour type 1050 (+ 2 tbsp for handling)
• 75 g rice flour
• 45 g chickpea flour
• 5 g dry yeast
• 2 tbsp olive oil
• Salt
• 200 g diced canned tomatoes
• 2 tbsp tomato paste (15 g each)
• Pepper
• 1 tsp Dried oregano
• 150 g yellow cocktail tomatoes
• 2 vine tomatoes
• 2 balls mozzarella (125 g each; 45% fat in whole milk)
• 0.5 bunch basil (10 g)

Instructions

1. 1.

   Mix the three flours with yeast, oil, 1 tsp salt and 300 ml water, knead for about 10 minutes. Let the dough rise for 30 minutes, gently kneading every 10 minutes. Shape into a ball, place in a larger bowl, cover and let rest at least 48 hours in the refrigerator.

2. 2.

   Take the dough out of the fridge and let it sit covered at room temperature for another 2–4 hours. Stretch and fold the dough, divide into four pieces and shape each into a flatbread on a floured surface. Line two baking trays with parchment paper, place the flatbreads on them and let rest for one more hour.

3. 3.

   Mix diced tomatoes with tomato paste, season with salt, pepper, and oregano, then spread over the flatbreads. Clean both tomato varieties; halve the cocktail tomatoes and slice the vine tomatoes. Crumble mozzarella and add it along with the tomatoes to the flatbreads.

4. 4.

   Bake the pinsas in a preheated oven at 200 °C fan‑forced (conventional top/bottom heat not suitable; gas: level 3–4) for 12–15 minutes. Wash basil, pat dry, and sprinkle leaves over the Pinsa Caprese.