Pinsa Romana con Melanzane Arrostite

flavio_campaniolo

Preparation time

20 minuti

Difficulty

Media

Cooking time

40 minuti

Servings

4

Lievitazione

6 ore

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La pinsa con #melanzane arrostite e olio aromatizzato al peperoncino è una sintesi perfetta di leggerezza e intensità. L’impasto, grazie alla lunga lievitazione, è altamente #digeribile e croccante ai bordi, mentre il mix di farine dona una texture unica. Le melanzane, con il loro gusto affumicato, si sposano perfettamente con il tocco piccante dell’olio aromatizzato, creando un equilibrio perfetto tra dolcezza e intensità.

Ingredients

• Eggplants
  500 g
• Manitoba flour
  300 g
• Water
  300 ml
• Whole wheat flour
  200 g
• Extra virgin olive oil
  45 ml
• Fine salt
  10 g
• Garlic
  1 clove
• Granulated sugar
  to taste
• Basil
  to taste
• Black pepper
  to taste
• Chili powder
  to taste

Procedure

0. Dissolve the yeast in 50 ml of water and add a pinch of sugar. Let it rest for 10 minutes. In a large bowl, combine the two flours and add the dissolved yeast. Gradually pour in the water and begin kneading. Add the salt and oil, continuing to knead until the dough is soft and elastic. Cover with a damp cloth and let it rise for 6 hours at room temperature.

1. Cut the eggplant into slices about ½ cm thick. Heat a griddle and grill the slices for a few minutes on each side: they should be soft but not burnt. Set aside.

2. Gently heat the extra virgin olive oil with a crushed garlic clove. Add the chili powder and let it cook for a few minutes, then strain the oil.

3. Preheat the oven to maximum (250°C static or 230°C fan-assisted). Roll out the dough on parchment paper, trying to maintain the typical oval or rectangular shape of a pinsa. Arrange the grilled eggplant on the pinsa and bake for 15-20 minutes, until golden brown.

4. Once baked, brush the surface with chili-infused oil for a touch of spiciness. Garnish with a little fresh basil for a refreshing touch.

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Creation date Mar 08, 2025

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