Pinsa Recipe | Autumn Pinsa

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat and calories.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar provides acidity without added sugars.

Clean the pumpkin and cut into pieces, place it on a baking tray with some shallot wedges, add salt and pepper and a drizzle of extra virgin olive oil. Bake until falling apart. Then place it in a bric and blend with a blender.

Clean and cut porcini mushrooms into coarse cubes. Heat a pan with a drizzle of oil and a clove of poached garlic, when it is hot, sauté the mushrooms for a few minutes. Deglaze with white wine and add salt, pepper and finely chopped fresh parsley.

Drop the cherry tomatoes into boiling water for a few minutes, let them cool and then peel them. Heat a pan with extra virgin olive oil and a clove of garlic, sauté the cherry tomatoes for a few minutes and season with salt and fresh basil leaves.

Once the condiments are ready, distribute the pumpkin cream on the Pinsa base, add shredded mozzarella, sautéed porcini mushrooms, cherry tomatoes, salt, extra virgin olive oil and bake for 5 minutes, on the grill, in a ventilated oven.

At the end, add the remaining mozzarella, fresh basil leaves, a grind of pepper and a drizzle of extra virgin olive oil.

Cooking Techniques

Spice Level:

Allergens