Heart-Healthy Traditional Italian Pinsa
Discover a delightful twist on Italy's beloved pinsa with this Heart-Healthy Traditional Italian Pinsa recipe—a modern take on a centuries-old dish. Crafted with a unique blend of whole wheat, rice, and spelt flours, this lighter, more nutritious dough ferments overnight for unmatched flavor and texture. Topped with vibrant cherry tomatoes, tender zucchini, peppery arugula, and fresh basil, this recipe celebrates fresh, wholesome ingredients while staying true to its Italian roots. Perfectly baked to golden perfection, each slice is crisp yet airy, and a drizzle of balsamic glaze adds a gourmet finish. With simple prep and hearty, vegetable-forward toppings, this recipe is ideal for a quick dinner or sharing as a light appetizer.
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Recipe Information
Ingredients
- 150 grams Whole wheat flour
- 50 grams Rice flour
- 50 grams Spelt flour
- 1 teaspoon Active dry yeast
- 225 milliliters Filtered water (lukewarm)
- 1 tablespoon Extra-virgin olive oil
- 1 teaspoon Salt
- 100 grams Cherry tomatoes
- 1 medium Zucchini
- 30 grams Arugula
- 10 grams Fresh basil leaves
- 1 tablespoon Balsamic glaze (optional)
Instructions
In a medium-sized mixing bowl, combine the whole wheat flour, rice flour, and spelt flour.
Dissolve the active dry yeast in the lukewarm filtered water and let sit for 5 minutes until bubbles form.
Gradually add the yeast mixture to the flour blend, mixing with a wooden spoon or your hands until a sticky dough forms.
Add the olive oil and salt to the dough and knead gently in the bowl to combine.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 10 hours or overnight to allow it to ferment slowly.
Once the dough has risen, preheat your oven to 250°C (480°F) and line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured surface, gently stretch it into a rustic oval or rectangle shape, and transfer it to the prepared baking sheet.
Thinly slice the cherry tomatoes and zucchini. Arrange them on top of the dough, leaving about 1 cm of border around the edges. Add a pinch of salt over the vegetables.
Bake the pinsa for 12-15 minutes, or until the edges are golden and crisp.
Remove the pinsa from the oven and let it rest for a few minutes. Top with fresh arugula and basil leaves.
Drizzle a small amount of balsamic glaze over the top, if desired, and serve immediately.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4256 mg | 185% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 24.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1723 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
