A Pinsa crust (Di Marco brand is the originator of the Pinsa), is a partially baked flatbread crust with a tender interior and crisp bottom. Its light, airy texture comes from a mix of wheat, rice and (sometimes) soy flours and from a high hydration dough that gets a long, slow, rise. (Di Marco Pinsa contains no animal products.) After topping and popping in a very hot oven, a Pinsa only needs 5 to 6 minutes to cook. On the Island, you can find Pinsa in the refrigerated case at Morning Glory Farm.

The (alpha-gal-friendly and vegan) topping I’m providing here takes advantage of two umami-filled ingredients, roasted cherry tomatoes and “melty” leeks, both of which can be made in any amount you like and kept in the fridge for several days. Along with a little garlic oil, they provide all the moisture and flavor you need without cheese on a pizza (or Pinsa!). But if you want to make one-half or all of the pizza for folks who do eat meat and dairy, it’s easy enough to scatter torn prosciutto and coarsely grated Parmigiano on top. (Don’t be tempted to dump mozzarella on it – it doesn’t need it!)

Use the leeks and tomatoes for the whole pizza, and top half with the prosciutto and parmigiano to please omnivores and vegivores alike.
Susie Middleton

You can use this topping idea on our Quick Food Processor Pizza Dough as well.

Serves 2 as a snack or as supper with a soup or salad

  • 2 teaspoons chopped fresh garlic
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 Pinsa crust
  • 3/4 cup (or however much you want) “melty” leeks (see below)
  • ½ to 2/3 cup roasted cherry tomatoes
  • 1 ½ to 2 teaspoons fresh thyme leaves
  • Sliced fresh chives, tiny mint or basil leaves, or torn basil for garnish (optional)

For omnivores:

  • 2 to 4 very thinly sliced pieces of prosciutto, torn into small pieces (optional)
  • 2 to 4 tablespoons coarsely ground Parmigiano Reggiano (optional)

 

1. Heat the oven to 475 degrees F. In a small bowl, stir the chopped garlic into the olive oil.

2. Arrange the Pinsa on a cutting board or pizza peel (anything you can slide the Pinsa off easily into the oven – and slide back on to.)

3. Brush the Pinsa all over with the garlic oil (include the garlic) and sprinkle with kosher salt. Top evenly with the melted leeks first and then the cherry tomatoes, spreading evenly and using as much as you like while not overwhelming the crust. (You might have extra tomatoes.)

4. Sprinkle with thyme leaves.

Susie Middleton

5. Optional: to make one half or all of the Pinsa for someone eating meat or dairy, scatter pieces of torn prosciutto and sprinkle Parmigiano over half or all of the Pinsa. 6. Transfer the Pinsa directly to an oven rack and cook for 5 to 6 minutes. Transfer the Pinsa back to a cutting board, garnish with any fresh herbs, slice and eat. (Use tongs to nudge or pull the Pinsa on and off a board. Since it is partially cooked, it slides right off of a board.)

 

To make “melty” leeks:

1. Begin with about 2 cups of thinly sliced leeks (or more if you like, and just adjust cooking time accordingly until you get the result you like). Put them in a bowl of tepid (not cold) water. Swish them around to encourage any loose dirt to drop to the bottom of the bowl. Let sit for 5 to 10 minutes, swishing occasionally. Swish them around to make sure any loose dirt drops to the bottom of the bowl.

2. In a large nonstick skillet, heat 2 tablespoons olive oil plus 1 tablespoon butter or plant butter over medium heat. Lift the leeks out of the water with your hands and add them to the pan (with water still clinging to them). Season with 1/2 teaspoon salt. Cook, stirring occasionally, for 8 to 10 minutes, or until much of the water has evaporated and the leeks are somewhat softened. Continue to cook, adding a little more fat if the pan is dry. (Butter will promote more browning but isn’t necessary). Stir much more frequently as the leeks begin to brown. Cook until the leeks are shrunken and browned in some places, about another 5 to 6 minutes.