Discover the crunch of a perfect Pinsa. Combining a light-as-air Roman crust with the rich, buttery indulgence of fresh Italian burrata, this recipe is the gold standard of modern Italian dining. Garnished with sun-blush tomatoes and a thick balsamic glaze, it’s a feast for the eyes and the palate alike.
Ingredients
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1 Pinsa Base
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2-3 tbsp good quality Tomato Sauce
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A large handful of Fresh Rocket
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1 large Ball of Mozarella Chesse or Fresh Burrata Cheese
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4-5 thin slices of Prosciutto di Parma
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10-12 Cherry Tomatoes (halved and roasted)
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Mushroom (optional)
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Balsamic Galze, Extra Virgin Oil and Red Pepper Flakes (optional)
Instructions
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Roast the tomatoes - Toss the cherry tomatoes with olive oil, salt and pepper. Roast at 200°C for 10-12 minutes until they begin to burst and caramelise.
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Cook the mushroom - Sauté the sliced mushrooms in a little olive oil or butter over medium heat for 4-5 minutes until golden and tender. Season lightly with salt and pepper. Set aside.
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Add the sauce and crisp the base - Spread a thin, even layer of tomato sauce over the pinsa base. Bake according to the packet instructions (usually 220°C for 5-7 minutes) until golden and firm enough to hold your toppings.
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Build you base - Once out of the oven, scatter over a generous handful of fresh rocket. The warmth will gently wilt the leaves.
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Layer with flair - Drape the prosciutto in loose ribbons for height. Tear the burrata by hand and spoon over the creamy centre. Tuck the roasted tomatoes and sautéed mushrooms into the gaps.
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Finish beautifully - Drizzle with balsamic glaze and good-quality olive oil. Add a pinch of sea salt and red chilli flakes for a subtle kick.
