COME AND VISIT OUR WAREHOUSE SHOP. OPEN WEEKDAYS 9am - 5pm at CHURCH FARM, RODE, SOMERSET BA11 6AA

Pinsa Romana with Calabrian Peperoncini, Fior di Latte, Mushrooms

Pinsa Romana with Calabrian Peperoncini, Fior di Latte, Mushrooms

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
Serves 3-4

Prep Time: Light
Washing up: 1 pan
Allergens: Gluten, Lactose, Soy

Ingredients
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. 

 



Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Recipe for Thai Tom Yum Soup
Tom Yum Noodle Soup

1 Comment

Tom Yum Soup is a classic and really popular dish from Thailand - it's nourishing, fragrant and aromatic. We sell Maesri Tom Yum soup paste which means it is super easy to make an authentic soup at home. This paste is packed full of lemongrass, tamarind, red chilli, kaffir lime and galangal.
Easy Coconut & Spinach Chana Dal with Pan Roasted Broccoli
Easy Coconut & Spinach Chana Dal with Pan Roasted Broccoli

I make Dal for supper regularly - at least once a month. It's delicious, healthy and so easy, particularly if I'm busy. It takes no time to get this recipe going and after an hour or so when you're ready to stop and eat, it's done. It's also great when you've not had much time for shopping - you just need a few fresh ingredients.
Traditional Malaysian Laksa
Traditional Malaysian Laksa

This authentic Malaysian Laksa is such an iconic dish - a rich, fragrant broth with lots of spice, noodles and deeply satisfying flavours. Whilst there are lots of regional variations, the base generally uses plenty of garlic, ginger, galangal, lemongrass, chilli and dried shrimps (belacan), this latter gives the soup that distinct and intense prawn undertone.