Pinsa with grilled chicken, cherry tomatoes and rocket

Ingredients

For 1 serving

• All-purpose flour65 g
• Rice flour15 g
• Soy flour5 g
• Active dry yeast1 g
• Chicken breast110 g
• Cherry tomatoes120 g
• Arugula30 g
• Grana Padano10 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, soy,

In season: June – September

Method

1. In a bowl mix the 00 flour, rice flour and soya flour with the dried yeast. Add cold water a little at a time, about four-fifths of the weight of the flours, then a teaspoon of the oil and finally a pinch of salt; knead for 8–10 minutes, until the dough is smooth but very soft and sticky: that's normal, the high hydration makes pinsa light and crisp.
2. Cover the bowl and leave to rise for 2 hours in a warm place, until doubled and full of bubbles. Half an hour before the end, preheat the oven to 250 °C (conventional) with a baking tray inside to heat up.
3. For the last 15 minutes of the rise heat a griddle pan over high heat and grill the chicken breast for 4 minutes per side, until golden and cooked through; season with salt and cut into strips. Wash and halve the cherry tomatoes.
4. Turn the dough out onto baking paper dusted with a little rice flour and push it out with your fingertips into an oval about 1 cm thick, without flattening the edge. Scatter the tomatoes cut side up with a pinch of salt.
5. Slide the pinsa on its paper onto the hot tray and bake at 250 °C for 10 minutes, until golden and crisp underneath.
6. Finish with the chicken, washed rocket, shavings of Grana Padano and the remaining oil.