It starts with a scent. The blender whirs, the herbs tear apart, the garlic hits your nose. Even before turning on the oven, the kitchen already smells amazing.
Ingredients :
- The pinsa — An Italian base made from rice, soy, and wheat flour — more hydrated and lighter than ordinary pizza dough. You can find it in the fresh pasta/pizza section of supermarkets or at Italian grocers. It cooks directly from the package, no defrosting needed.
- The Comté — Choose one aged at least 12 months: it has that frank nutty taste that holds up during cooking without becoming too oily. Abondance works very well as a replacement if you find it. Avoid young versions; they are too mild and disappear in the heat.
- The pesto herbs — Flat-leaf parsley, basil, chives — the trio works well together. Parsley provides structure, basil adds aroma, and chives give a light allium note. Slightly wilted herbs work perfectly in the blender; they don’t need to be flawless.
- The peas — Fresh if it’s the season, frozen the rest of the year — honestly very good here. Blanch them for 3 minutes in boiling salted water, just enough to make them tender without losing their bright color.
