Pinsa Romana with Paprika Cream & Walnuts
clockIcon 30 min Veggie Veggie Veggie 42668
For 2 Portions
14 oz
pinsa crust
1/3 oz
basil, fresh
2 4/5 oz
roasted peppers
1/2 cup(s)
walnut
1/5 cup(s)
black olive
1/3 cup(s)
ricotta
2/3
buffalo mozzarella
pepper
salt
olive oil
all-purpose flour
garlic
1. All set?
2. Preheat oven to 450°F (conventional, recommended) or 410°F (fan).
3. Toast walnuts in a dry pan until golden.
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Pinsa Romana with Paprika Cream & Walnuts PT30M For 2 Portions pepper salt 14 oz pinsa crust 1 tsp olive oil 0.4 oz basil, fresh 1 tsp all-purpose flour 2.8 oz roasted peppers 0.5 cup(s) walnut 0.2 cup(s) black olive 0.4 cup(s) ricotta 0.66 buffalo mozzarella 1 clove(s) garlic
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