Rich’s parbaked Round Pinsa pizza base, which is imported from Italy, teamed with the homemade pizza sauce make this simple dish stand out a spokesperson from Rich’s Pizza told The MA.
The spokesperson said: “The Pinsa is a truly authentic Italian pizza, made and hand-stretched in Italy, and can be paired with traditional Italian ingredients.
“The bases are so simple to use, no proofing or specialist dough handling skills required. Just top and bake straight from the freezer.”
They added the dish was very “versatile” and easily adaptable, with simple additions creating new experiences for customers.
For example, alongside Italian mozzarella, pepperoni and Param Ham could be added for a meat option or olives, sundried tomatoes and aubergines for a vegetarian alternative.
For best results, bases should be consumes immediately. However, the sauce can be refrigerated and used for up to two days.
Rich’s homemade pizza sauce
Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 1 garlic clove crushed
- 1 tsp dried oregano
- 2 x 400g cans good-quality Italian chopped tomatoes
Method
- Heat the oil in a pan over a moderate heat
- Add the onion and cook for 3 mins, stirring constantly
- Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more
- Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally
Rich’s Margherita Pinsa
Ingredients
- Rich’s 12” Round Pinsa base
- 3 tbsp tomato sauce
- 5 slices fresh mozzarella
- Olive oil, for drizzling
- Fresh basil, for topping
Method
- Preheat oven to 525 degrees Fahrenheit
- Spread the tomato sauce evenly over the Pinsa Crust, leaving half an inch space from the edge
- Top with fresh mozzarella slices and a drizzle of olive oil
- Bake for 3 minutes and 45 seconds, or until the crust is golden brown
- Top with Rich’s homemade pizza sauce, fresh basil and serve
To take part in The MA’s Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.
