Pinsa with goat cheese, Serrano ham and hot honey
In the mood for an original pinsa? This pinsa with goat cheese, Serrano ham, and hot honey is the perfect combination of savory, sweet, and spicy. The creamy goat cheese and salty Serrano ham get extra flavor thanks to the piquant honey, pickled red onion, and fresh thyme.
Ingredients · Servings 2
- 400 gr Remove the baking sheet with tongs.
- 300 ml water
- 25 ml olive oil
- flower to pollinate
- 3 tablespoons of honey
- 1/2 tsp chili flakes
- 1/2 tl sriracha
- 1 tsp apple cider vinegar or lemon juice
- 100 gr spreadable goat cheese
- 6 slices of Serrano ham
- 1 tsp fresh thyme
- 50 g pickled red onion
- pepper
- salty
- olive oil
Method · 2 h
- Mix the pinsa baking mix, water, and olive oil, and knead everything in the food processor into a smooth, supple dough. Cover the bowl with plastic wrap or a kitchen towel and let it rise for 40 minutes in a warm place.
- Place parchment paper on two baking sheets and dust with flour. Divide the dough ball in two, place both pieces on a baking sheet, dust with flour, and let rise for 10 minutes.
- Press dimples into the pinsa dough with wet fingers and drizzle with olive oil. Cover again and let rise for another 40 minutes.
- Bake the pinsa dough for 5 to 8 minutes in a preheated oven at 250°C (fan oven), until it starts to lightly brown.
- Gently heat the honey in a small saucepan over the heat. Add the chili flakes, sriracha, and apple cider vinegar. Stir well and let it steep for a while.
- Spread the goat cheese on the pinsas, season with salt and pepper, and distribute the Serrano ham over them. Place back in the oven at 250°C for 5 to 8 minutes.
- Finish with fresh thyme, pickled red onion, and the hot honey.
