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Recipe

Pinsa with Mozzarella Curd, Tomato, and Almond Pesto

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)

Nutritional Information

  • 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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