A dish I can never say no to is Roman pinsa, delicious and appetizing, today I made it even better, let’s make together the MARINARA PINSA WITH ANCHOVIES IN SAUCE, delicious with a simple seasoning that always conquers everyone! Prepare it for a dinner with friends but it’s also great to enjoy as an appetizer.
Do not confuse Roman pinsa with pizza or focaccia, it is immediately recognizable by its elongated shape and its highly hydrated dough makes it lighter and more digestible. Roman pinsa is made with a mix of wheat, soy, rice flours, and sourdough and has very little fat.
To prepare the tasty marinara pinsa with anchovies in sauce I used Rizzoli Spicy Anchovies, with a unique and spicy taste perfect for making appetizers and gourmet pizzas. Rizzoli Spicy Anchovies are the symbol of this company since 1906, preserved in the iconic golden tin, they are unique thanks to the sauce whose recipe is still secret today.
Follow me in the recipe as I tell you how to prepare this delicious Roman marinara pinsa with anchovies in sauce.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Day 4 Minutes
- Preparation time: 25 Minutes
- Cooking time: 15 Minutes
- Portions: 3 pinsas
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 19.4 oz pinsa flour
- 1.5 cups water (at room temperature)
- 1.4 tbsp extra virgin olive oil
- 0.2 oz fresh brewer's yeast
- 0.35 oz fine salt
- 1 cup tomato passata
- 1 clove garlic
- to taste extra virgin olive oil
- to taste basil
- 2 packages Rizzoli Spicy Anchovies
Steps
In a small bowl, mix the water with the yeast to dissolve it.
In a large bowl, place half of the pinsa flour and slowly pour the water with the yeast, mixing with your hand.Add the remaining flour and mix everything with a spoon, the dough will be very rough, that’s fine, now pour the oil and continue kneading with the spoon, and finally add the salt.
Continue kneading by hand until you have a smooth, homogeneous, and elastic dough ball. Transfer the dough ball to an oiled bowl, cover it with plastic wrap, and let it rest in the fridge for 24 hours.
After this time, take the dough out of the fridge and let it come to room temperature for at least 4 hours.
Meanwhile, as the dough rises, prepare the sauce to top the pinsas. In a pan, pour a bit of oil, finely chopped garlic clove, two Rizzoli Spicy Anchovies, and a bit of sauce, melting the anchovies with a wooden spatula. Important for the use of Rizzoli Spicy Anchovies, shake the package well before using to mix the sauce thoroughly.
Pour the passata, add salt and fresh basil, and cook the sauce for about twenty minutes.
Once the dough has risen well, you’ll notice it as it will have nice bubbles on the surface, flip the dough onto a floured table and divide it into three pieces for three large pinsas, or four pieces for smaller pinsas.
Take a baking tray, oil the bottom well, and place the dough balls on it one at a time; you need to roll each piece of dough into an oval pizza.
Top each pinsa with the prepared sauce, it must be cold, drizzle a bit of oil on top, and bake the pinsas in a preheated fan oven at 428°F (220°C) for about 15 minutes.
Once cooked, garnish the pinsas by placing the Rizzoli Spicy Anchovies on top, shaking the package well, open it, and place the rolled anchovies on the pinsas, pouring the spicy sauce over the anchovies. Finish with fresh basil leaves, and the marinara pinsa with anchovies in sauce is ready to be served, tasty and appetizing!
