for 4 person

Dough

400 g	wholemeal flour
100 g	chickpea flour
1 parcel	sourdough powder (10 g)
1 ¾ tsp	salt
1 parcel	dry yeast (7 g)
4 dl	water
½ dl	olive oil

To shape/top

a little	wholemeal flour
250 g	mascarpone
1	organic lemon, use grated zest and 1 tbsp of juice
½ tsp	salt
a little	pepper
250 g	courgettes, thinly sliced
150 g	king oyster mushrooms, thinly sliced
1 tbsp	olive oil
¼ tsp	salt
a little	pepper
3 tbsp	pine nuts

To bake

60 g

rocket

How it's done

Dough

Mix the flour, sourdough powder, salt and yeast 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..

To shape/top

Remove the dough from the fridge approx. 1 hr. prior to shaping. Divide the dough into four. On a lightly floured surface, flatten the dough and stretch into ovals, place on two baking trays lined with baking paper. Combine the mascarpone, lemon zest and lemon juice, season, spread on top of the dough, leaving a border of approx. 1½ cm. Top with the courgette and mushrooms, drizzle with the oil, season. Sprinkle the pine nuts on top.

To bake

Approx. 20 mins. per tray on the bottom shelf of an oven preheated to 240°C. Remove from the oven, spread the rocket on top of the pinsas.

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