🧑🍳 Easy
⏲️ 40 min
HappyVore 100% Plant-Based Pinsa with Smoked Ham
Ingredients
- For a pinsa:
- 1 pinsa weighing 230 grams
- For the tomato sauce (215 grams per pinsa):
- 15 grams of butter
- 2 yellow onions
- 150 grams of carrots
- 600 grams of tomato pulp
- 40 grams of basil
- 4 cloves of garlic
- Salt & pepper
- 22 grams of arugula
- 4 slices of HappyVore plant-based smoked ham
- 37 grams of sun-dried tomatoes (about 5 pieces)
- 93 grams of colorful cherry tomatoes
- 100 grams of stracciatella
- 15 grams of balsamic vinegar
- Bread croutons
- Fresh basil leaves
The Step-by-Step Recipe
- Toast the pine nuts: Toast the pine nuts in a dry, hot skillet for a few minutes until they are lightly browned. Set aside.
- Prepare the homemade tomato sauce: Thinly slice the onion and sauté it in a saucepan with the butter. Peel and dice the carrots very finely, then add them to the onion. Stir in the tomato pulp, minced garlic, and chopped basil. Cover and simmer over low heat for 20 to 30 minutes until the vegetables are very tender. Blend everything until the sauce is smooth.
- Baking the pinsa: Preheat the oven to 180°C. Spread the tomato sauce over the pinsa crust. Bake for 10 minutes.
- Prepare the fresh ingredients: Wash and pat dry the arugula. Cut the cherry tomatoes in half and drain the sun-dried tomatoes.
- Garnish and plate: As soon as it comes out of the oven, spread the arugula over the hot pinsa. Arrange the slices of smoked ham so they’re slightly raised. Add the sun-dried tomatoes and halved cherry tomatoes, and spoon the stracciatella over the top. Sprinkle with toasted pine nuts and fresh basil leaves. Finish with a drizzle of balsamic vinegar glaze before serving.
