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Pinsa Romana with Buffalo Mozzarella | Crispy & Creamy
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25 min
Quick
Knuspr-Küche
Knusprige römische Pinsa mit samtigem Tomatensugo, saftigen Kirschtomaten und zart schmelzendem Büffelmozzarella. Außen unwiderstehlich kross gebacken, innen luftig-weich und mit frischem Basilikum veredelt – der italienische Klassiker für den perfekten Feierabend!
Ingredients
Preparation method
Preparation & Shaping Pinsa
Preheat the oven together with the baking sheet to 220 °C top/bottom heat (or 200 °C convection). Peel and finely chop the garlic. In a bowl, mix the tomato passata with the garlic, dried oregano, 1 pinch of fine table salt, 1 pinch of pepper, and 1 tbsp olive oil.
Halve the ready-made pizza dough and shape into two typical oval pinsa flatbreads on baking paper. Gently press the dough with your fingertips to create the characteristic dimples, and drizzle with a little olive oil.
Topping & Baking
Spread the seasoned tomato sauce evenly over both pinsa flatbreads, leaving a border of about 1 cm. Halve the cherry tomatoes and place them cut-side up on the sauce. Sprinkle the grated Parmigiano Reggiano over them.
Chef's tip
Drain the buffalo mozzarella on paper towels for at least 15 minutes before use so that the crusty pinsa base stays nicely crispy.
For an extra delicate herbal note: add a few basil leaves to the pinsa shortly before the end of the baking time.
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