The Italian region of Calabria is famous for sprawling beaches with turquoise water, mountains, rolling hills, orange and lemon trees, yet it remains one of the least visited regions. Agriculture is strong in this area and the climate is perfect for growing beautiful spicy chilli peppers that feature in lots of the regional cuisine. They are delicious when used in pasta sauces, stews, used to top grilled cheese or as I've done here on top of our amazing hand-stretched pinsa romana pizza bases.
So here's a simple recipe using mushrooms, but they would be a great addition to any of your favourite pizza toppings.
Pinsa Romana with fior di latte, mushrooms and Calabrian Peperoncini
Prep Time: Light
Washing up: 1 pan
Allergens: Gluten, Lactose, Soy
2 Pinsa Romana
2 tablespoons of Peperoncini Calabrese
1 Can Mutti Polpa Tomatoes
A good pinch of Sea Salt
A few drizzles of Extra Virgin Olive Oil
½ teaspoon Dried Oregano
1 Brue Valley Fior di Latte Mozzarella, sliced into rounds
100g Chestnut Mushrooms, sliced and pan fried
A grating of Grana Padano
Fresh basil, torn up
Fresh rocket to garnish
1. Defrost the pinsa romana for 30-45 minutes at room temperature
2. Pre-heat your oven to 240°C
3. On a high heat, pan fry the mushrooms and then set to one side.
4. Place 2 or 3 tablespoons of Mutti Tomato Polpa on the pizza base, add a good pinch of sea salt, a drizzle of olive oil and using spread the tomatoes out across the bases. Leave a gap at the edge.
5. Sprinkle over some dried oregano and arrange a few slices of mozzarella across the base.
6. Scatter over the mushrooms, the fresh basil and the peperoncini, if you like it hot, add a bit extra.
7. Give the whole base an extra drizzle of olive oil and a good grating of Grana Padano.
8. Place on a pizza stone or hot baking tray in the oven for around 6-8 minutes.
9. Slice each pizza into 8 pieces and tuck in.
Enjoy! And foodies, don't forget to tag Somerset.foodie in your social posts and leave a review here when you make this at home.
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