Deliciously smoky and flavorful pinsa
This delightful pinsa, topped with charred red peppers and delicious cockles, is a perfect blend of smokiness and fresh flavors. This dish was created by chef Jurgen Hofman (Culinary Demons), a recipe that feels gourmet and is perfect for a cozy dinner for two!
Ingredients (serves 2):
- 1 can of cockles (we use Miss Can’s Berbigão)
- 1 pinsa base (fresh pizza dough works too!)
- 2 red bell peppers
- 1 garlic clove
- 20g walnuts
- Olive oil
- Lemon juice
- Fresh dill
- Salt
Equipment:
- BBQ/Grill or Gas stove
- Pizza oven or regular oven
- Hand blender or food processor
Method:
- Prepare the BBQ or Oven: Fire up your BBQ for direct grilling, or preheat your oven with a grill function on high heat.
- Roast the Peppers & Garlic: Place the red peppers and garlic clove directly over the fire, grill, or oven until they’re charred and blackened all over. Once charred, transfer them to a bowl, cover with a lid or plastic wrap, and let them steam for a few minutes. This will make the skins easy to peel.
- Make the Pepper-Walnut Sauce: Peel the peppers and garlic, then place them in a blender or food processor. Add a generous drizzle of olive oil, the walnuts, a squeeze of lemon juice, and season with salt and pepper. Blend until smooth and creamy.
- Assemble the Pinsa: Preheat your pizza oven or regular oven to about 200°C (400°F). Spread the pepper-walnut sauce evenly over the pinsa base. Generously top with the cockles from the can.
- Bake: Place the pinsa in the oven just long enough to warm through and let the sauce thicken slightly, about 5-7 minutes.
- Finishing Touches: Once out of the oven, drizzle with a bit more olive oil, sprinkle lemon zest, fresh dill, and an extra pinch of salt to finish.
Enjoy your deliciously smoky and flavorful pinsa! Perfect with a crisp glass of white wine.
>> Sounds good? Get your Miss Can’s Berbigão your here! <<
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