How to make a healthy version of the famous Italian pizza at home?

How to make a healthy version of the famous Italian pizza at home?

Do you like pizza? What kind of talk question is that? They really like it! It is probably the most famous and popular food in the world, but we are often confronted with the calories in it. But fortunately, we have incredibly good news! If you like pizza and don’t want to cut it off from your weekly menu, there is a healthy difference you should try! No, we are not talking about cauliflower pizza, but Pinsa Romana! What is the difference, why is it healthy and how do you prepare it? Read more about Pinsa Roma and Recipes!

What is the difference between pizza and Pinsa Romana?

Pina romana calories

As you know, the most famous pizza comes from Naples. So this is the first difference. Pinsa was created in Rome. In short, it is an older, healthier and more digestible version of the Napoleonic Pizza.

Pinsa Romana includes the following

  • Up to 50% less sugar
  • Up to 85% less fat
  • Up to 30% less calories
  • Less gluten

The second difference comes from the ingredients used to make the dough. Pinsa Romana is made from a total of 3 flour: wheat, soy and rice flour. In comparison, traditional pizza dough is made from flour for all purposes.

What is the difference between pizza and Pinsa Romana?

Pinsa romaine has a high moisture content, which means it is better to eat it hot. It also has an elongated oval shape with light, airy interior and sweet shell. Without further ado here, how to prepare at home.

Ingredients

Vegetarian Pinsa Romana Recipe Guide

  • 420 g universal flour
  • 80 g rice flour
  • 400 ml of cold water
  • 1 c. Tablespoon olive oil + extra to massage
  • ማንኪያ teaspoon. Dry yeast, about 3 g
  • 1 c. Salt, about 9 g

Recipe Pinsa Romana – Preparation

Pina roma and pizza dough

1. In a large bowl, mix the flour with the baking powder. Gradually add cold water while dripping.

2. Add the extra olive oil and salt and mix again. Cover the bowl and let the flour rest for 30 minutes. Mix again and let stand for 30 minutes.

3. Stir for a third time with a wooden spoon and cover the plate again.

4. Place the dish with the pan in the refrigerator for 24 hours.

5. Then turn the bowl upside down and let the flour come out of the bowl.

6. Divide the flour into two equal parts.

7. Cut 2 rectangular pieces of parchment paper suitable for your baking sheet.

8. Place each ball on parchment paper and sprinkle with rice flour.

9. Cover the dough with a cloth towel and leave for 60 minutes.

10. Pour extra virgin olive oil on each dough and press the flour with your fingers, spreading it from the center to the sides to create a regular oval shape.

Recipe Pinsa Romana – Cooking

What to prepare for the Roman

1. Transfer the parchment paper to a baking sheet and fry in a little virgin olive oil.

2. Bake the flour for 10 minutes on the bottom third in a preheated oven at 230 ° C.

3. Cover with filling and bake in the middle of the oven until the pina is browned and the cheese has melted.

4. Garnish with fresh herbs and freshly ground pepper.

What good is a “pizza” for the Romans?

Pinsa Romana Pasta - How to Prepare

There is no difference between pizza and pizza romana in terms of filling. You can decorate with whatever you want. But here are some great recipes to try
1. Fry garlic in olive oil, add chopped mushrooms and add a little white wine as the water evaporates. Finally, add chopped parsley, salt, pepper and cheese!

2. Grill zucchini covered with olive oil and salt and cut into thin slices. Put them in a box and mix them with fresh mayonnaise and vinegar. Combine ricotta, parmigano and zest in another medium bowl. To taste with salt and pepper. Once the pina romaina is cooked, add the ricotta and cover with zucchini.

Pinsa Romana translation

3. Classic Pinsa Romana is filled with mozzarella and tomato sauce only. Once cooked, add chopped parsley and freshly ground pepper.

4. Mix asparagus and olive oil, and salt to taste. Bake for 3 minutes on each side. Then cut into diagrams. Put them aside. If the flour is cooked and still hot, add mozzarella, chopped asparagus, parmesan and prosiyoto. Grease it with olive oil at the end.

5. Only ripe pina romaine can be served with dried herbs. It’s a perfect complement to your charter plates and homemade broadcasts.

Source die italianrecipebook.com

Leave a Comment

Your email address will not be published.