Pinsa Romana with Paprika Cream & Walnuts
30 min
Veggie
42675
For 2 Portions
400 g
pinsa crust
80 g
roasted pepper
50 g
walnut
40 g
ricotta
30 g
black olive
10 g
basil, fresh
2/3
buffalo mozzarella
1 tsp
olive oil
1 tsp
all-purpose flour
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 450°F (conventional, recommended) or 410°F (fan).
3. Toast walnuts in a dry pan until golden.