Pinsa Mozzarella with Pesto
Pinsa Mozzarella with Pesto - Classic Pinsa reinterpreted. Photo: Alina Wohldorf
Healthy, because
Even smarter
Nutritional values
Spinach contains a good portion of iron. The mineral is an important component of red blood cells, which are responsible for transporting sufficient oxygen to all cells.
Mozzarella, the white Italian cheese specialty is ideal for filled Pinsa Mozzarella, because it draws long threads. But also sheep's cheese is well suited, because it becomes wonderfully creamy during baking and the Pinsa rolls thus get a soft core.
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 110.9 μg | (185 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 324 mg | (32 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 14 ozs whole spelt flour (+ 2 Tablespoons for working)
- 2 ¾ ozs Chickpea flour (alternative: spelt flour type 1050)
- ¼ oz Dry yeast
- 10 Tbsps olive oil
- salt
- 5 ozs Mozzarella
- 2 ¼ ozs almonds
- 1 garlic clove
- 2 bunches Basil
- 2 ozs Baby spinach
- 1 ½ ozs Parmesan
- Sea salt
Kitchen utensils
Preparation steps
Knead flour, yeast, 2 tablespoons olive oil, 1 teaspoon salt, and 10 ounces water for about 10 minutes until you have a smooth dough. Then let the dough rest for 30 minutes, kneading briefly every 10 minutes. Then form dough into a ball, place in a larger bowl, and let rest covered in the refrigerator for at least 48 hours.
On the day of processing, remove dough from refrigerator and let rest covered at room temperature for 2-4 hours. Then stretch and fold dough. Form dough into 8 even balls of dough.
Drain the mozzarella and cut into small cubes. Set aside 1/3 of the pieces. Fill half of the dough balls with mozzarella pieces. To do this, press a small depression in the dough with your thumb and put 1-2 pieces of mozzarella in each. Press the dough well together again and shape it round once more with your hands. Spread the mozzarella on the filled balls. Now place all the dough balls in a cast-iron pan and bake in a preheated oven at 225 °C / 425 °F for approx. 12-15 minutes.
For the pesto, wash the basil and baby spinach and shake dry. Pluck the leaves from the basil. Coarsely chop the almonds.
Finely grate the Parmesan cheese. Peel garlic and crush in a mortar with 1 pinch of salt and almonds. Add basil and baby spinach, crush and add grated Parmesan cheese. Then gradually pour in oil until a creamy pesto is formed. Season to taste with salt.
Remove the Pinsa Mozzarella from the oven, drizzle with the pesto and serve.
