That’s not a typo that should be pizza instead of pinsa, but this is a totally different type of recipe. The preparation itself is entirely different and much longer than the preparation of pizza dough. Arm yourself with patience as you will have to wait for more than 24 hours before tasting it, but we must say it is well worth the wait!
Pinsa with Arugula and Prosciutto Recipe
A decadent pinsa with arugula and prosciutto recipe which pairs homemade pinsa dough with a luxurious prosciutto and mozzarella combination.
- 4 cups all-purpose flour
- 4/5 cup rice flour
- ¼ cup soy flour
- 1 teaspoon active dry yeast
- 2 cups water, cold
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon salt
- 10 oz mozzarella, grated, low-moisture
- 1 ½ cup tomato puree
- 16 slices ham, dry-cured
- 5 tablespoons Grana Padano cheese, grated
- 10 cherry tomatoes, cut into quarters
- 2 cups arugula
- semolina flour, as needed
- Combine dry yeast and flours in a large mixing bowl.
- Add one cup of cold water and salt. Mix well and work the dough until homogeneous.
- Pour in the rest of the water and extra virgin olive oil. Work the dough vigorously until smooth and elastic.
- Cover the dough and let it rest for 2 hours.
- Place the dough in the refrigerator overnight or for 24 hours.
- Preheat oven to maximum temperature.
- Remove the dough from the bowl and divide it into four equal portions.
- Cover them and let them rise for an additional 2 hours.
- Sprinkle semolina over the working surface and work each portion by pressing the dough with your fingers and stretching it to form an approximately 11×7 inch rectangle.
- Transfer the dough onto a lined baking sheet and drizzle it with extra virgin olive oil.
- Broil for 7 minutes at maximum temperature.
- Remove it from the oven and spread tomato sauce over each pinsa. Sprinkle it with grated mozzarella and bake in grill mode until the cheese has melted.
- Remove from the oven and add cured ham slices, arugula, cherry tomatoes and sprinkle with grated Grana Padano.
- Serve and enjoy.
- Use pizza stone for baking for a better result.
Calories: 1231kcal | Carbohydrates: 137g | Protein: 63g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 130mg | Sodium: 2501mg | Potassium: 1304mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1483IU | Vitamin C: 22mg | Calcium: 519mg | Iron: 10mg
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If you like this post, then we definitely recommend checking out our Skillet Pizza Recipes post.