Roman pinsa with porchetta and artichokes alla villanella

Preparation time: 30 minutes

Cooking time: 15-20 minutes

Difficulty: Medium

Ingredients:

• 500 g Roman pinsa flour
• 325 ml water
• 10 g fresh yeast
• 10 g salt
• Extra virgin olive oil
• Sliced porchetta (amount to taste)
• Carciofi alla villanella (artichokes in oil)

Preparation

1. Dissolve the fresh yeast in warm water.
2. In a bowl, mix the flour and salt.
3. Pour the water with the yeast into the bowl of dry ingredients and knead until a homogeneous mixture is obtained.
4. Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours.
5. After rising, divide the dough into small portions and spread them on a lightly oiled baking sheet, shaping them into the desired pinsa shape.
6. Let rest for another 20-30 minutes.
7. Preheat the oven to 220°C (425°F).
8. Bake the Roman pinsa for about 10-15 minutes or until golden brown.
9. Open the jar of carciofi alla villanella and drain them from the preserving oil.
10. When the pinsa is ready, remove it from the oven.
11. Distribute the sliced porchetta evenly over the surface of the pinsa.
12. Add the artichokes in oil over the porchetta slices.
13. If desired, drizzle with a little extra virgin olive oil.
14. Cut the pinsa into portions and serve hot.

The Roman pinsa with porchetta and carciofi alla villanella is ready to be enjoyed as a delicious main course or appetizer. Bon appétit!