Pinsa with chimichurri, Redefine Meat pulled beef and ricotta

Name: Pinsa with chimichurri, Redefine Meat pulled beef and ricotta
Ingredients: 120 g Redefine Meat Pulled Beef; 1 units.items Pinsa Romana; 30 ml Chimichurri; 20 g Ricotta; 0.5 units.items Yellow bell pepper; 200 ml Olive oil; Thyme

Savory and spicy notes are balanced by creamy accents, while a hint of freshness adds an exciting twist.This recipe is for 1 pinsa. To make the dish completely vegan, replace the ricotta with a white, vegan cheese. Pulled beef is one of the Redefine Meat products with which chefs can create versatile dishes, ideal for catering and (lunch) restaurants, for example.

Ingredients

120gRedefine Meat Pulled Beef

1units.itemsPinsa Romana

30mlChimichurri

20gRicotta

0.5units.itemsYellow bell pepper

200mlOlive oil

Thyme

Preparation

Use the pre-baked pinsa (or make one homemade with pinsa dough) and lightly brush with olive oil.
Bake the pinsa in the oven for 4 minutes at 220°C.
Top the baked pinsa with chimichurri.
Finely chop the thyme and heat the olive oil in a pan.
Heat the Redefine Meat pulled beef together with the chopped thyme until the pulled beef has crispy layers and juicy chunks.
Generously spread the pulled beef over the pinsa.
Cut the yellow bell pepper into thin strips.
Crumble the ricotta over the pulled beef and distribute the yellow pepper strips on top.
Before serving, place the pinsa briefly in the oven or under a salamander grill.