Dr. Oetker launches La mia pinsa and you can choose from several flavors
Is it a pizza? Is it focaccia? No, it’s Pinsa Romana! A Tuscan variation on a pizza. Fewer calories, fewer carbohydrates, light and delicious. Sounds good, right? We predicted a few years ago that the pinsa would conquer the Netherlands, and perhaps that will really happen with Dr. Oetker’s new pinsas.
If you think that only the elongated shape distinguishes pinsa from pizza, you’re mistaken. The dough of the base is lighter than pizza dough, thanks to a combination of different types of flour. Wheat flour is mixed with rice flour, which creates a crispy crust, and soy flour for a crumbly base. The dough sometimes rises for as long as 72 hours, for the perfect lightness.
Pinsa also contains less salt and fewer calories. Perfect, then, as a snack, lunch dish, antipasti or side dish. Dr. Oetker has launched several pinsas with different toppings.
Pinsa with beef salami
How about Dr. Oetker La mia pinsa beef salami, topped with beef salami and red onion? All you have to do is bake it briefly on a rack in the center of a preheated oven.
Pinsa with mozzarella
Prefer no meat? Dr. Oetker La mia pinsa mozzarella is topped with mozzarella, pecorino and semi-dried tomatoes. I add a little arugula and some homemade pesto as well, because with pinsas, just like with pizzas, you should top them with whatever you like best!
The different pinsas are available, among other places, at Albert Heijn for €3.89.
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