Pinsa Romana with pesto and mortadella 

Ingredients for the dough 

  • 210 grams flour for pizza Čakovečki mlinovi 
  • 40 grams semolina flour 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon yeast 
  • 1 tablespoon olive oil 
  • 150 ml water 

Ingredients for stuffing 

  • basil and pine nuts pesto 
  • burrata 
  • mortadella 
  • pistachios 


Knead all ingredients into the dough and let it ferment for 12-18 hours at room temperature. After that, knead the dough and put in the refrigerator for 2 hours. 

After 2 hours, remove the dough to room temperature to warm up for about 30 minutes. Roll out or stretch with your hand into an oval shape. Spread the basil and pine nuts pesto and bake for 20 min at 200 degrees on a preheated pan/baking tray/stone. 

Place the desired fillings on warm baked pinsa.