Mains · Finnish

Pinsa

Name: Pinsa
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Finnish
Ingredients: 1 pinsa crust 230 g; 2 tbsp sage pesto; 0.5 pkt Prosciutto di Parma ham à 70 g; 0.5 pkt burrata à 100 g; 50 g mini plum tomatoes; 10 g organic arugula; 0.5 tbsp dark balsamic glaze; pinch of black pepper; 1 pinsa crust 230 g; 2 tbsp arrabbiata pesto; 4 artichoke hearts in oil 140 g; 25 g green Greek olives approx. 6 pcs; 0.5 pkt burrata à 100 g; 15 g pickled red onion; 10 g organic arugula; 0.5 tbsp dark balsamic glaze; pinch of black pepper; 1 small red onion 50 g; 1.5 dl water; 0.5 dl sugar; 0.25 dl spirit vinegar

Pinsa has a wonderfully fluffy crust - originating from Rome, pinsa romana resembles a cross between focaccia and pizza. Fill this hit crust with your favorite toppings!

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Heat the pinsa crust in a 250-degree oven for 5 minutes. If using baking paper, trim any excess from around the crust to prevent the paper from catching fire. Spread the sage paste over the hot crust. Add the prosciutto, torn burrata, halved mini plum tomatoes, and arugula. Finish with balsamic glaze and pepper. Serve immediately.
2
Prepare the pickled red onion according to the separate recipe. Heat the pinsa crust in a 250-degree oven for 5 minutes. Spread the arrabbiata pesto over the hot crust. Drain the antipasti. Add the quartered artichoke hearts. Sprinkle the halved olives on top. Add the torn burrata, pickled red onion, and arugula. Finish with balsamic glaze and black pepper. Serve immediately.
3
Peel and halve the onion. Slice the red onion. Measure the water, sugar, and vinegar into a saucepan. Bring to a boil. Wait until the sugar dissolves. Pour the pickling liquid over the onions. Allow the liquid to cool. Use some as a pinsa topping and the rest, for example, with a salad.