Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Pesto
Topping
How it's done
Dough
Mix the flour, sourdough powder, yeast and salt in the food processor bowl. Pour in the water and oil, knead into a smooth, moist dough using the dough hook on the food processor for approx. 5 mins. Cover the dough and leave to rise in the fridge for approx. 24 hrs.
Pesto
Slice off the asparagus tips (approx. 6 cm), set aside. Cut the rest of the asparagus into pieces (makes about 250 g), place in a measuring cup. Add the basil and the remaining ingredients up to and including the pepper. Blend.
Pinsa
Remove the dough from the fridge approx. 1 hr. prior to shaping. Divide the dough in half. On a lightly floured surface, flatten the dough and stretch into ovals, place on two baking trays lined with baking paper.
Bake
Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240 °C. Remove.
Topping
Heat the oil in a non-stick frying pan, fry the asparagus tips for approx. 5 mins., stirring occasionally, season. Top the pinsas with the pesto, rucola, asparagus and scamorza.
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