Pinsa with mortadella, stracciatella and pistachios

Ingredients

For 1 serving

• All-purpose flour65 g
• Rice flour15 g
• Soy flour5 g
• Active dry yeast1 g
• Mortadella35 g
• Stracciatella cheese50 g
• Pistachios8 g
• Arugula20 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, nuts, soy,

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 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. 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. Meanwhile roughly chop the pistachios and wash and dry the rocket.
4. Slide the pinsa on its paper onto the hot tray and bake at 250 °C for 10 minutes, until golden and crisp underneath.
5. Let it cool for a couple of minutes, then top with the mortadella, spoonfuls of stracciatella, the rocket and chopped pistachios.