Suggested by Chef Andrei George – Amaranto, Rome
1 loaf of pizza dough (see recipes)
20 g di fior di latte or mozzarella, in pieces
20 g di gorgonzola, in pieces
20 g stracciatella or Kalimpong cheese
20 g kalari cheese or fresh sheep’s cheese, in pieces
extra virgin olive oil, as needed
Stretch out the pizza dough on the work surface to the traditional oval shape, or make a rectangular shape by first stretching the dough then transferring it to the baking sheet and stretching the dough until it reaches all of the edges of the pan.
Bake for 2-3 minutes or until the dough starts to puff up and turn golden; Remove from oven, add a drizzle of extra virgin olive oil and then scatter the fior di latte or mozzarella, the gorgonzola, the Kalimpong and Kalari cheeses.
Return to oven and bake another 2-3 minutes or until the cheeses melt. Eat and enjoy!
Pinsa, with its typical oval shape, gets its name from the Latin word “pinsere”, which means to stamp, pound, crush. In ancient Rome, this dish was prepared by the plebians using different ground cereals mixed with water, salt and herbs. In Virgil’s Aeneid, it is named as the first dish that Aeneas ate on landing in Lavinium.