for 4 people

Dough

350 g	white flour
150 g	chickpea flour
1 ¾ tsp	salt
1 parcel	dry yeast
4 dl	water
½ dl	olive oil

To shape

a little

white flour

Topping

250 g	mascarpone
1	organic lemon, grated zest and 2 tbsp of juice
¼ tsp	salt
300 g	frozen leaf spinach, defrosted, drained
½ tsp	salt
280 g	Luganighe sausages, squeezed out of its skin, cut into pieces
½ tin	white beans (approx. 200 g), rinsed and drained

To bake

125 g	burrata piccola, cut in half
1 tbsp	olive oil
¼ tsp	sea salt
a little	pepper

How it's done

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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