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
To shape
Topping
To bake
How it's done
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Dough
Mix the flour, salt and yeast in a 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 and leave to rise in the fridge for approx. 24 hrs.
To shape
Remove the dough from the fridge approx. 1 hr. prior to shaping. Divide the dough into quarters. On a lightly floured surface, flatten the dough and stretch into ovals approx. 25 cm long, place on two baking trays lined with baking paper.
Topping
Combine the mascarpone, lemon zest and lemon juice, season with salt, spread on top of the dough, leaving a border of approx. 1 cm. Salt the spinach, arrange on top along with the Luganighe and beans.
To bake
Approx. 25 mins. per tray on the bottom shelf of an oven preheated to 240 °C. Remove, arrange the burratas on top of the pinsas, drizzle with oil, season.
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