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Welle Welle

Heart pinsa with mushrooms

Our version of an Italian heart-shaped pinsa is perfect for a romantic dinner for two or as a nice gesture for Mother’s Day or Father’s Day.


1730 min.


Dough ingredients
350 g Wheat flour
50 g Wholemeal flour
75 g Rice flour
25 g Soy flour
1 Pack Dry yeast
360 ml Water
Sauce ingredients
1 EL Pistachio pesto
2 EL Byodo tomato paste double fruit
4 EL Strained tomatoes
Byodo premium sea salt, fine-grained
Ingredients topping
Parmesan cheese
Byodo Crema with basil
Basil, fresh, to garnish

Mix the dry ingredients in a bowl. Slowly add the fried olive and the lukewarm water. Knead the dough with your hands and add a little more water if necessary. Now form a ball from the dough, place it in a bowl and cover the bowl with a kitchen towel. Cover the dough and leave to rest for 30 minutes, then place in a sealable bowl and leave to rise in the fridge at 6 °C for at least 24, preferably 48 hours.

Take the dough out of the fridge and leave to reach room temperature (approx. 4 hours). Stretch and fold the dough once, roll out and shape into a heart. For the tomato sauce, mix all the ingredients together and spread over the pastry. Top as desired and bake on a pizza stone at 240 °C for approx. 10-15 minutes.

Recipe properties Baking with oilItalianmediumVegetarian

Prepared with the following Byodo products

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