A delicious Italian recipe, easy and quick to prepare when friends drop by unexpectedly in the evening. I always have these ingredients on hand because they can easily be used to make a delicious salad.
I came up with this Pinsa Romana recipe using ingredients I often enjoy cooking with. These are things I always have in my fridge because they’re also great for making quick and tasty salads.
Pinsa Romana is the ancient Roman precursor to pizza, and I have to admit, I prefer Pinsa because it cooks so quickly. One of its biggest advantages is how fast it bakes—just 7 to 9 minutes in a very hot oven (250°C). Plus, it has a lighter texture than a traditional pizza and, most importantly, a wonderfully crispy crust!
I love topping it generously with different ingredients, depending on the season. In winter, for example, I make it with potatoes, crème fraîche, thyme, and truffle oil—a version that’s always a hit at home and with friends. But I think I prefer this spring-inspired version, which I’m sharing below.
Be generous with the ingredients to make sure your Pinsa is really indulgent. I’ll be posting different variations throughout the year. It’s a great dish to quickly prepare when unexpected guests arrive, or you can bake a few at once (you can fit up to four in the oven, though the baking time will be a little longer) and serve them at large family gatherings in the garden. With some good wine, a few candles, and little wildflower bouquets, you’ll create a lovely evening where your guests will enjoy a delicious meal with minimal prep time!
Ingredients
I haven’t provided exact quantities for all the ingredients because you can use as much as you like, depending on your preferences.
Preparation
Preheat the oven to 250°C.
Spread the tomato concentrate over the Pinsa (in the indented area) using a tablespoon, making sure to fill all the hollows.
Clean and slice the brown mushrooms into fairly thick slices and arrange them over the entire Pinsa.
Pit the black olives, cut them in half, and place them on top of the mushrooms. I love olives, so I use more than needed, but be careful as it can make the Pinsa quite salty.
Sprinkle with ground oregano and drizzle a little olive oil over the entire Pinsa.
Place the Pinsa in the oven and bake for about 7 to 9 minutes (this may vary depending on your oven).
Once out of the oven, add slices of Italian prosciutto, arugula, artichokes, sun-dried tomatoes, and thinly sliced spring onions.
I also toast a few pine nuts and season with a small mixture of olive oil and balsamic cream from Modena. Whisk this mixture vigorously and drizzle it lightly over the Pinsa. Season with a pinch of salt (very lightly) and pepper.
Now, all that’s left is to enjoy with a good glass of wine!