Low Fat Traditional Italian Pinsa
Discover the lighter side of authentic Italian cuisine with this Low Fat Traditional Italian Pinsa recipe. Perfectly crafted for pizza lovers seeking a healthier option, this pinsa boasts a unique blend of 00 flour, rice flour, and whole wheat flour for a delicate, crisp crust with an airy texture. Slow fermentation enhances its signature depth of flavor, while a touch of extra virgin olive oil ensures a fragrant and satisfying bite. Topped with tangy tomato passata, creamy low-fat mozzarella, and fresh basil leaves, this classic pinsa is proof that you don’t have to compromise on taste for a lower-calorie treat. Quick to prepare and easy to bake, it’s the ideal dish for two to indulge in an Italian-inspired meal at home!
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Recipe Information
Ingredients
- 150 grams 00 flour
- 50 grams rice flour
- 50 grams whole wheat flour
- 2 grams dry active yeast
- 230 ml warm water
- 5 ml extra virgin olive oil
- 5 grams salt
- 100 ml tomato passata
- 70 grams low-fat mozzarella
- 5 pieces fresh basil leaves
Instructions
In a large mixing bowl, combine 00 flour, rice flour, whole wheat flour, and dry active yeast.
Gradually pour in warm water, mixing with a wooden spoon or your hands until a sticky dough forms.
Add salt and extra virgin olive oil, kneading gently to incorporate. Do not over-knead; the dough should remain light and slightly wet.
Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 12-24 hours for a slow fermentation. This step develops the traditional pinsa texture.
Once the dough has rested, preheat your oven to 250°C (480°F) and place a baking stone or baking sheet inside to heat.
Transfer the dough to a floured surface and gently stretch it into an oval shape, approximately 1 cm thick. Use your hands to avoid compressing the dough and losing air pockets.
Place the stretched dough onto parchment paper for easy handling.
Spread tomato passata evenly over the dough, leaving a small border around the edges. Add torn pieces of low-fat mozzarella on top.
Carefully transfer the parchment paper onto the preheated baking stone or baking sheet in the oven.
Bake for 10-12 minutes, or until the crust is golden and crispy, and the cheese has melted.
Remove the pinsa from the oven, garnish with fresh basil leaves, slice, and serve immediately.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 7.6 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 750 mg | 16% | |
*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.
