Pinsa with roasted garlic
We are excited to share this series of five vegan Michelin star quality dishes that you can recreate at home. Recipes by Francesco Mazzei – prepared for Peroni Nastro Azzurro:
Amaretto tiramisu, and this pinsa with roasted garlic:
1 whole bulb of garlic
300 g vegan mozzarella
50 g vegan grated cheese
8 wild garlic leaves
For the dough:
400 g pizza flour
100 g rice flour
325 ml cold water
5 ml extra virgin olive oil
2.5 g fresh yeast
10 g fine salt
30 g vegan grated cheese
In a mixing bowl add the flours, yeast and ¾ of the water. Start mixing and when combined add the salt and gradually the rest of the water – keep mixing. Next, add the olive oil and mix for a few minutes. Transfer into a container and leave to rest for about 30 minutes covered with cling film. Place in the fridge and leave to raise overnight.
Preheat the oven at 80°C
Wrap the garlic in tin foil and bake for about 1 hour or until it’s completely soft. Once cooled down, squeeze the cooked garlic out of the bulb. Mix the pulp of the garlic with the vegan mozzarella, grated cheese and the roughly chopped wild garlic.
Split the dough into roughly 200g pieces, roll them into tight balls and leave to raise at room temperature for about 1 hour.
Heat the oven at 220°C.
Flatten down each ball of dough, place on a flat baking tray and cook for about 7 – 8 minutes. Take out of the oven, spread on top the remaining mozzarella and garlic mix.
Complete with fresh shaved truffle.
Categories:Main CoursesLara Balsam