Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup pesto sauce
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Special equipment needed:
- Pizza stone or baking sheet
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 450°F (230°C).
2. Roll out the pizza dough on a lightly floured surface to a thickness of about 1/4 inch.
3. Spread the pesto sauce evenly over the dough, leaving a 1-inch border around the edges.
4. Sprinkle the chopped sun-dried tomatoes over the pesto sauce.
5. Add the shredded mozzarella cheese and grated Parmesan cheese on top of the sun-dried tomatoes.
6. Fold the edges of the dough over the filling to create a pinza shape.
7. Brush the edges of the pinza with olive oil.
8. Transfer the pinza to a pizza stone or baking sheet.
9. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 450°F (230°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 720mg
Total carbohydrates: 38g
Dietary fiber: 2g
Total sugars: 5g
Protein: 13g
Substitutions for ingredients:
- Instead of pesto sauce, you can use tomato sauce or garlic butter.
- Instead of sun-dried tomatoes, you can use fresh tomatoes or roasted red peppers.
- Instead of mozzarella cheese, you can use provolone or fontina cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sliced mushrooms, onions, or bell peppers for extra flavor and texture.
- Use different types of cheese, such as feta or goat cheese, for a unique twist.
Tips and tricks:
- Make sure to roll out the dough evenly to ensure even cooking.
- Use a pizza stone for a crispy crust.
- Let the pinza cool for a few minutes before slicing to prevent the cheese from sliding off.
Storage instructions:
Store leftover pinza in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pinza in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pinza on a wooden cutting board or pizza peel for a rustic look.
Garnishes:
Garnish with fresh basil leaves or a sprinkle of red pepper flakes for added flavor and color.
Pairings:
Pair with a crisp green salad or a glass of red wine for a complete meal.
Suggested side dishes:
Serve with garlic bread or roasted vegetables for a satisfying meal.
Troubleshooting advice:
- If the crust is not crispy enough, try baking the pinza on a pizza stone or baking sheet that has been preheated in the oven.
- If the cheese is not melted enough, try adding it to the pinza earlier in the baking process.
Food safety advice:
Make sure to cook the pinza to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Pinza is a traditional Italian flatbread that is similar to pizza. It is typically made with a variety of toppings, such as cheese, meats, and vegetables.
Flavor profiles:
This pinza has a savory and slightly tangy flavor from the pesto sauce and sun-dried tomatoes, with a creamy and cheesy finish.
Serving suggestions:
Serve the pinza hot and fresh out of the oven for the best flavor and texture.
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Region: Italian