Pinsa Caprese
Pinsa Caprese - Crispy Italian dough. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
During the long resting period of the dough for Pinsa Caprese, yeasts break down hard-to-digest sugars (FODMAPs) that can otherwise cause abdominal pain and bloating.
The dough for a Pinsa is classically made with a mixture of wheat, rice and soy flour with a high water content and sourdough. The long fermentation time during the production of the dough for the Pinsa Caprese also makes it more digestible and easier to digest compared to normal pizza.
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 14 ozs whole spelt flour (+ 2 tablespoons for working)
- 2 ¾ ozs Rice flour
- 1 ½ ozs Chickpea flour
- ¼ oz Dry yeast
- 2 Tbsps olive oil
- salt
- 7 ozs chunky tomatoes (can)
- 2 Tbsps Tomato paste
- peppers
- 1 tsp dried oregano
- 5 ozs yellow Cherry tomatoes
- 2 Vine tomatoes
- 2 scoops Mozzarella (4 oz)
- ½ bunch Basil
Preparation steps
Mix the 3 flours with yeast, oil, 1 tsp. salt and 10 ounces water and knead for approx. 10 minutes. Let dough rise for 30 minutes, kneading briefly every 10 minutes. Then form into a ball, place in a larger bowl, cover, and let rest in the refrigerator for at least 48 hours.
Remove dough from refrigerator and let rest, covered, at room temperature for another 2-4 hours. Stretch and fold dough, divide into 4 pieces and shape into patties on a floured work surface. Line 2 baking sheets with parchment paper, place patties on top and let rest for 1 more hour.
Mix chopped tomatoes with tomato paste, salt, pepper, season with oregano and spread on the patties. Clean and wash both types of tomatoes; halve cocktail tomatoes, slice vine tomatoes. Chop the mozzarella and place on the patties with both types of tomatoes.
Bake Pinsas in preheated oven at 200 °C / 400˚F for 12-15 minutes. Wash basil, shake dry, and sprinkle leaves over the Pinsa Caprese.
