1. PINSA WITH MOZZARELLA, FRESH TOMATOES AND POACHED EGGS
INGREDIENTS
FOR THE TOMATO SAUCE
- 500g finely chopped tomatoes
- 1 tsp salt
- 3 tsp sugar
- Oregano
- Pepper
- ½ bunch of fresh basil
FOR THE PINSA
- 1 slice of GRÄDDAT soft thin flatbread
- The tomato sauce
- 150g mozzarella cheese, shredded
- 2 mix colour cherry tomatoes sliced into rounds
- 1 medium onion, sliced
SERVING
- Fresh rocket
- Poached eggs
- Olive oil
- Salt
- Pepper
STEP BY STEP
FOR THE TOMATO SAUCE
- In a saucepan, add the finely chopped tomato, salt, sugar, oregano, pepper and basil.
- Boil for five minutes, remove the basil and use an immersion blender to make a sauce.
FOR THE PINSA
- Use the GRÄDDAT soft thin flatbread as a base, spread the tomato sauce and add the shredded mozzarella, the sliced tomato and the onion.
- Bake in a pre-heated oven at 200°C (392°F) for 6-7 minutes.
SERVING
Add some fresh rocket, a poached egg (if you want), olive oil, salt and pepper.
2. PINSA WITH RICOTTA CREAM AND ROASTED VEGETABLES
INGREDIENTS
FOR THE RICOTTA CREAM
- 150g ricotta
- 150g cream cheese
- Salt
- Pepper
FOR THE ROASTED VEGETABLES
- 1 red pepper
- 1 yellow pepper
- 1 medium zucchini
FOR THE PINSA
- 1 slice of GRÄDDAT soft thin flatbread
- Ricotta cream
- Roasted vegetables
SERVING
- Fresh mint leaves
- Olive oil
- Balsamic cream or balsamic vinegar
- Salt
- Pepper
STEP BY STEP
FOR THE RICOTTA CREAM
- In a bowl, add the ricotta and cream cheese, salt, pepper and stir well. If you wish, you can add some lemon zest, crushed red pepper, curry or any other seasoning of your liking.
FOR THE ROASTED VEGETABLES
- Add some olive oil to a grill pan.
- While waiting for it to heat up, drizzle some olive oil on the vegetables and add them to the pan.
- Roast from both sides until golden brown and juicy on the inside and crisp on the outside.
FOR THE PINSA
- Using the GRÄDDAT soft thin flatbread as a base, spread the ricotta cream and place the roasted vegetables on the top.
- Preheat the oven to 200°C (392°F) and bake for 6-7 minutes.
SERVING
Add some fresh mint leaves, olive oil, balsamic cream or balsamic vinegar, salt, pepper.
3. PINSA WITH CHICKEN, PESTO AND CHERRY TOMATOES
INGREDIENTS
FOR THE BASIL PESTO
- ½ bunch of fresh basil
- 15g pine nut
- 20g grated parmesan
- 70ml olive oil
- 1 pinch of salt
- 1 clove of garlic
FOR THE PINSA
- 1 slice of GRÄDDAT soft thin flatbread
- Basil pesto
- 150g mozzarella cheese, shredded
- 1 roasted chicken fillet, sliced
SERVING
- Cherry tomatoes
- Fresh basil leaves
- Lemon zest
- Salt
- Pepper
STEP BY STEP
FOR THE BASIL PESTO
Blend the basil leaves, pine nut, grated parmesan, olive oil, salt, one clove of garlic altogether, until everything has broken into small chunks.
FOR THE PINSA
- Using the GRÄDDAT soft thin flatbread as a base, spread the basil pesto and proceed with the shredded mozzarella and sliced roasted chicken fillet.
- Preheat the oven to 200°C (392°F) and bake for 6-7 minutes.
SERVING
When out of oven, add some sliced cherry tomatoes, fresh basil leaves, lemon zest, salt and pepper.
