PINSA with mortadella, pecorino cheese, and balsamic dressing
Some people prefer it over its more famous “cousin” pizza, praising the many differences, but just like pizza, pinsa is loved all over the world. Over time, the way it is enjoyed and topped has evolved. Originally a leftover dish in ancient Rome, it has become a true gourmet delight without renouncing its “humble” origins. What distinguishes pinsa from pizza is not only its typically elongated shape but also its substance. Made with a mix of flours, more water, and less yeast, but with a long leavening process, pinsa is light and digestible, suitable for all ages, every season, and any time of day.
Our pinsa is enriched with genuine and delicious ingredients such as mortadella, Pecorino cheese, and a balsamic dressing that we particularly love, because just a drop of Goccia Nera is enough to sign your dishes as if they were masterpieces. In less than 15 minutes with our pinsa base you can prepare a colorful, healthy, tasty, and nutritious lunch, dinner or afternoon snack. With small variations in the toppings, this recipe will always seem new, and each time it will be like the first: a love at first bite.
Preparation time: 8 minutes
Cooking time: 10-13 minutes
Servings: for 1-2 people
Ingredients
1 Pinsa Base by Pizza Food Love
100 g of Mortadella Bologna PGI by Emilia Food Love
80g of mozzarella cheese
Semi-aged Pecorino by Emilia Food Love
Fresh lamb's lettuce
Pistachio crumbs
Goccia Nera - aged balsamic dressing by Emilia Food Love
Method
-
Distribute the mozzarella cheese over the pinsa base.
- Bake in the oven at 180 °C (356 °F) for about 10-13 minutes, until the mozzarella cheese is melted.
- Then remove the pinsa from the oven and top it with mortadella, pistachio crumbs, lamb's lettuce, pecorino flakes, and a generous drizzle of Goccia Nera.
Tip
For a softer texture, pistachio pesto is a practical and tasty alternative to the pistachio crumbs. If you desire an even bolder and more intense flavor, you can substitute the semi-aged Pecorino by Emilia Food Love with aged Pecorino or our Strong Provolone.
Also in Cookbook
PAN PIZZA with peppers and cherry tomatoes
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Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
Pistachio CHEESECAKE
As surprising as its origins, cheesecake was born in Ancient Greece as a dessert to be served during the Olympic Games, and from there it set out to conquer the entire world. A symbol of the Esperanto movement and today a delight suitable for every season of the year thanks to its infinite versions, cheesecake is a dessert loved by both adults and children.
Our Pistachio Cheesecake is simple to prepare and garnish, even simpler to enjoy and prepare another time, perhaps with a small variation: our Salted Caramel Spread will give you an even more enveloping and unique flavor.
