Fine Cooking Magazine - November/December 2020

Yield: 6 pinse (about 6 x 10 inches each)

Servings: 6

The sweet and acidic tomatoes act as a foil to the creamy mozzarella on these Roman grilled pizzas. Be sure to have the toppings ready before you grill the dough, since they will need to go on right away.

Ingredients

2 cups cherry tomatoes, halved

5 Tbs. extra-virgin olive oil; more for drizzling
1 tsp. dried oregano
Fine sea salt
1 cup loosely packed fresh basil leaves, coarsely chopped (about 1 oz.)
1/4 cup coarsely chopped, toasted almonds
2 Tbs. finely grated Parmigiano-Reggiano
1 recipe Pinsa Romana Dough, shaped into balls and risen, but not yet stretched or cooked
1-1/2 cups stracciatella cheese (mozzarella curd)

Calories (kcal) : 370
Fat Calories (kcal): 180
Fat (g): 20
Saturated Fat (g): 7
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 8
Cholesterol (mg): 30
Sodium (mg): 1030
Carbohydrates (g): 37
Fiber (g): 2
Sugar (g): 1
Protein (g): 11

Preparation

Position a rack in the center of the oven, and heat the oven to 425°F. In a medium bowl, toss the tomatoes with 2 Tbs. of the oil and the oregano. Season with salt. Transfer to a small rimmed baking sheet, and roast until the tomatoes have softened and lost a bit of their water, about 10 minutes.
Meanwhile, make the pesto. In a mortar, combine the basil, almonds, and a heavy pinch of salt. Add the remaining 3 Tbs. oil a tablespoon at a time and grind with a pestle until you have a chunky paste. Stir in the Parmigiano.
Stretch and grill the Pinsa Romana Dough as directed.
Divide the stracciatella, tomatoes, and pesto evenly among the pinse. Drizzle with olive oil and serve immediately.

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Reviews (1 review)

Rainedrop | 06/30/2020
Absolutely delicious! Definitely a make again recipe. I used fresh buffalo mozzarella as I couldn’t get the cheese called for. After the final flip of the dough I turned off the gas on the grill and put sliced cheese on the cooked dough and closed the lid for about 30 seconds to melt the cheese. It worked perfectly without burning the dough.

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What We're Cooking Now

Name: Pinsa with Mozzarella Curd, Tomato, and Almond Pesto
Yield: 6 pinse (about 6 x 10 inches each)
Cuisine: Italian
Ingredients: 5 Tbs. extra-virgin olive oil; more for drizzling; 1 tsp. dried oregano; Fine sea salt; 1 cup loosely packed fresh basil leaves, coarsely chopped (about 1 oz.); 1/4 cup coarsely chopped, toasted almonds; 2 Tbs. finely grated Parmigiano-Reggiano; 1 recipe Pinsa Romana Dough, shaped into balls and risen, but not yet stretched or cooked; 1-1/2 cups stracciatella cheese (mozzarella curd)