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aight cool.[/font]
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leaving a like[/font]
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Pinsa with Mozzarella Curd, Tomato, and Almond Pesto
Preparation
- Position a rack in the center of the oven, and heat the oven to 425°F. In a medium bowl, toss the tomatoes with 2 Tbs. of the oil and the oregano. Season with salt. Transfer to a small rimmed baking sheet, and roast until the tomatoes have softened and lost a bit of their water, about 10 minutes.
- Meanwhile, make the pesto. In a mortar, combine the basil, almonds, and a heavy pinch of salt. Add the remaining 3 Tbs. oil a tablespoon at a time and grind with a pestle until you have a chunky paste. Stir in the Parmigiano.
- Stretch and grill the Pinsa Romana Dough as directed.
- Divide the stracciatella, tomatoes, and pesto evenly among the pinse. Drizzle with olive oil and serve immediately.
This post is by a banned member (Braddso988) - Unhide
03 July, 2020 - 03:30 AM
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