Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup tomato sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Roll out the pizza dough on a lightly floured surface to a thickness of about 1/4 inch.
3. Transfer the dough to a baking sheet lined with parchment paper.
4. In a small bowl, mix together the tomato sauce, oregano, garlic powder, salt, and pepper.
5. Spread the tomato sauce mixture evenly over the pizza dough, leaving a 1/2-inch border around the edges.
6. Sprinkle the shredded mozzarella cheese over the tomato sauce.
7. Sprinkle the grated Parmesan cheese over the mozzarella cheese.
8. Drizzle the olive oil over the cheese.
9. Bake the pinza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Remove the pinza from the oven and let it cool for a few minutes.
11. Garnish with fresh basil leaves before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
425°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 800mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 3g
Protein: 17g
Substitutions for ingredients:
- Instead of tomato sauce, you can use pesto or Alfredo sauce.
- Instead of mozzarella cheese, you can use any other type of cheese you like, such as cheddar, Gouda, or feta.
- Instead of Parmesan cheese, you can use Romano cheese or Asiago cheese.
- Instead of olive oil, you can use melted butter or garlic-infused oil.
Variations:
- Add sliced pepperoni or cooked sausage for a meaty version.
- Add sliced mushrooms, onions, or bell peppers for a veggie version.
- Add sliced black olives or sun-dried tomatoes for a Mediterranean version.
Tips and tricks:
- Make sure the pizza dough is at room temperature before rolling it out.
- Use a pizza stone instead of a baking sheet for a crispier crust.
- Brush the edges of the pinza with egg wash or melted butter for a golden brown finish.
- Let the pinza cool for a few minutes before slicing it to prevent the cheese from sliding off.
Storage instructions:
- Store any leftover pinza in an airtight container in the refrigerator for up to 3 days.
- Reheat the pinza in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Cut the pinza into wedges and arrange them on a platter.
- Serve the pinza with a side salad or garlic bread.
Garnishes:
- Fresh basil leaves
- Red pepper flakes
- Grated Parmesan cheese
Pairings:
- Chianti wine
- Peroni beer
- Sparkling water with lemon
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the crust is too thick, roll it out thinner next time.
- If the cheese is not melted enough, bake the pinza for a few more minutes.
- If the crust is too crispy, reduce the baking time or temperature.
Food safety advice:
- Make sure the pizza dough is fresh and not expired.
- Wash your hands and work surface before handling the dough.
- Use a food thermometer to make sure the pinza is cooked to a safe temperature of 165°F.
Food history:
- Pinza is a traditional Italian flatbread that originated in the Veneto region.
- It was originally made with cornmeal and water, but later evolved to include wheat flour and other ingredients.
- Pinza is similar to pizza, but has a thicker crust and is often topped with simple ingredients like tomato sauce and cheese.
Flavor profiles:
- Savory
- Cheesy
- Tomatoey
- Herby
- Crispy
Serving suggestions:
- Serve the pinza as a main dish for lunch or dinner.
- Cut it into smaller pieces for a party appetizer or snack.
- Serve it with a dipping sauce like marinara or ranch dressing.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian