Low Fat Traditional Italian Pinsa
Indulge in the authentic flavors of Italy with this Low Fat Traditional Italian Pinsa, a lighter twist on the beloved Roman-style flatbread. Made with a unique blend of 00 flour, rice flour, and whole wheat flour, this recipe achieves the signature light and airy texture of traditional pinsa through a slow 12-24 hour fermentation process. Topped with a vibrant tomato passata, creamy low-fat mozzarella, and fragrant fresh basil, this low-fat variation is perfect for guilt-free indulgence without compromising on flavor. Ideal for a quick yet satisfying dinner, this pinsa bakes to crispy perfection in just minutes, delivering a delightful balance of crunch and chew that's sure to impress. Whether you're a fan of classic Italian cuisine or simply looking for healthier pizza alternatives, this recipe is a must-try!
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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
Directions
Step 1
In a large mixing bowl, combine 00 flour, rice flour, whole wheat flour, and dry active yeast.
Step 2
Gradually pour in warm water, mixing with a wooden spoon or your hands until a sticky dough forms.
Step 3
Add salt and extra virgin olive oil, kneading gently to incorporate. Do not over-knead; the dough should remain light and slightly wet.
Step 4
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.
Step 5
Once the dough has rested, preheat your oven to 250°C (480°F) and place a baking stone or baking sheet inside to heat.
Step 6
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.
Step 7
Place the stretched dough onto parchment paper for easy handling.
Step 8
Spread tomato passata evenly over the dough, leaving a small border around the edges. Add torn pieces of low-fat mozzarella on top.
Step 9
Carefully transfer the parchment paper onto the preheated baking stone or baking sheet in the oven.
Step 10
Bake for 10-12 minutes, or until the crust is golden and crispy, and the cheese has melted.
Step 11
Remove the pinsa from the oven, garnish with fresh basil leaves, slice, and serve immediately.
Nutrition Facts
| Serving size | (673.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1158.1 |
| Total Fat 19.2g | 0% |
| Saturated Fat 8.5g | 0% |
| Cholesterol 45mg | 0% |
| Sodium 2503.6mg | 0% |
| Total Carbohydrate 199.8g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 7.6g | |
| Protein 46.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 614.9mg | 0% |
| Iron 4.6mg | 0% |
| Potassium 750.4mg | 0% |
Source of Calories