Pinsa with Le Gruyère AOP
10' 6'
Pinsa, a light, airy alternative to traditional pizza, is combined with the distinctive tangy taste of Le Gruyère AOP in this recipe. The combination of rich sour cream, tender Parma ham and the fresh note of lemon zest creates a harmonious fusion of flavours. The dish is completed with a handful of rocket to add a crispy, slightly peppery taste. Pinsa can be enjoyed at any time of the year – as a light meal on the terrace in summer or as a delicious option to provide some variation in winter. It can be served as a main course or as an exquisite appetiser cut into smaller pieces: Pinsa with Le Gruyère AOP tastes delicious and is easy to make.
David Geisser
Ingredients for
4
Note
Attention changement nombre de personnes
Pinsa with Le Gruyère AOP
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500 gpinsa dough
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50 gSour cream
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30 mlolive oil
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10 gof peeled garlic
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30 mlJuice of lemon
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100 gParma ham
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40 garugula
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10 gchives
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1 pinchof salt
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1 pinchof pepper
Preparation
Pinsa with Le Gruyère AOP
- Pre-heat the oven to 250°C (fan).
- In the meantime pour the sour cream into a small dish and season with 1 tablespoon of olive oil, finely grated garlic, finely chopped chives, a dash of lemon juice, salt and pepper.
- Season the rocket separately with some lemon juice, a dash of olive oil and a pinch of salt.
- Now put the pinsa dough in the oven uncovered to bake for 5 minutes until crusty.
- Remove from the oven and spread the seasoned sour cream over the top. Now add the Parma ham and marinated rocket.
- Finally, cut into equal sized pieces and finely grate the Le Gruyère AOP and some lemon zest over the top to serve.
