Take-and-Bake Pinsa Romana at Farmers Market
Suppose you could make a pizza at home that’s not only delicious, but healthier than take-out. Pinsa Romana, a vendor at the Mission Viejo Farmers Market, has your back.
Pinsa is a style of pizza that’s been around for centuries. The difference is in the crust, says the company’s Summer Landrum. “A regular pizza dough will just have pizza flour,” she says. “Our dough has chickpea, rice and wheat flour and is fermented for 72 hours.”
The fermentation adds a sourdough-like bite to the pizza, while the blend of flours gives it a cracker-like crunch. The blended dough is also lower in gluten, calories and carbs—and higher in protein and fiber—than traditional pizza dough. It's also 100% vegan and soy-free. “It's just a healthier pizza,” says Summer.
Pinsa Romana makes its own sauce with a classic blend of tomatoes, basil, onion and garlic. It uses only 100% California mozzarella. A variety of toppings are available, including pepperoni, a sausage and jalapeño blend, and eggplant. There's also a Margherita-style option, as well as plain crust for DIYers. The pizzas cook in a matter of minutes in your home oven at 500 degrees.
Find Pinsa Romana at the Mission Viejo Farmers Market on most Saturdays.
