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Recipe

Pinsa with Gianduja, Cherries, and Hazelnuts

ByJohn Regefalk,Katie Parla APP亚博娱乐

Yield:6 pinse (about 6 x 10 inches each)

Servings:6

Gianduja is a sweet chocolate and hazelnut spread that pairs naturally with tart, boozy cherries. Sprinkle with hazelnuts to kick up the gianduja’s nuttiness. Be sure to have the toppings ready before you grill the dough, since they will need to go on right away.

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  • 1 lb. pitted cherries, fresh or thawed frozen
  • 1/4 cup sweet vermouth
  • 2 Tbs. light brown sugar
  • 1 recipePinsa Romana Dough, shaped into balls and risen, but not yet stretched or cooked
  • 1-1/2 cups gianduja or chocolate-hazelnut spread
  • 1 cup coarsely chopped toasted hazelnuts

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 710
  • Carbohydrates (g): 66
  • Fiber (g): 3
  • Sugar (g): 28
  • Protein (g): 10

Preparation

  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • In a medium bowl, combine the cherries, vermouth, and brown sugar, and stir to coat. Distribute evenly on a large rimmed baking sheet. Roast, shaking the pan occasionally, until the cherries begin to shrivel and darken slightly, 25 to 30 minutes.
  • Stretch and grill thePinsa Romana Dough as directed.
  • Divide the gianduja evenly among the pinse. Distribute the cherries evenly among the pinse, sprinkle with the hazelnuts, and serve immediately.
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Fine Cooking Magazine - November/December 2020

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