Heart-Healthy Traditional Italian Pinsa

Experience a modern twist on an ancient Italian classic with this Heart-Healthy Traditional Italian Pinsa recipe. Crafted with a unique blend of whole wheat, rice, and spelt flours, this delicious pinsa dough is naturally light and airy, thanks to a slow fermentation process that enhances its digestibility. Topped with vibrant cherry tomatoes, thinly sliced zucchini, fresh arugula, and fragrant basil, this dish is a wholesome celebration of seasonal vegetables. Drizzle with optional balsamic glaze for a touch of tangy sweetness. With only 20 minutes of prep and a quick bake time, this recipe is perfect for a healthy weeknight dinner or as a show-stopping centerpiece for any gathering. Delight in this heart-conscious Italian favorite that’s both nutritious and bursting with Mediterranean flavor!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

In a medium-sized mixing bowl, combine the whole wheat flour, rice flour, and spelt flour.

Step 2

Dissolve the active dry yeast in the lukewarm filtered water and let sit for 5 minutes until bubbles form.

Step 3

Gradually add the yeast mixture to the flour blend, mixing with a wooden spoon or your hands until a sticky dough forms.

Step 4

Add the olive oil and salt to the dough and knead gently in the bowl to combine.

Step 5

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.

Step 6

Once the dough has risen, preheat your oven to 250°C (480°F) and line a baking sheet with parchment paper.

Step 7

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.

Step 8

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.

Step 9

Bake the pinsa for 12-15 minutes, or until the edges are golden and crisp.

Step 10

Remove the pinsa from the oven and let it rest for a few minutes. Top with fresh arugula and basil leaves.

Step 11

Drizzle a small amount of balsamic glaze over the top, if desired, and serve immediately.

Nutrition Facts

Serving size	(851.9g)

Amount per serving	% Daily Value*
Calories	1116.1

Total Fat 19.1g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4256.2mg	0%
Total Carbohydrate 212.3g	0%
Dietary Fiber 28.9g	0%
Total Sugars 24.8g
Protein 36.4g	0%

Vitamin D 0IU	0%
Calcium 178.3mg	0%
Iron 10.3mg	0%
Potassium 1723.0mg	0%

*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.

Source of Calories

Fat: 14.7%

Protein: 12.5%

Carbs: 72.8%