Pinsa with pesto and mortadella, ready in 10 minutes!
What is the origin of the pinsa?
- 1 couscous (pre-cooked)
- 3 teaspoons of green pesto (approximately)
- 1 handful of arugula (approximately)
- 4 slices of mortadella
- 4 fresh basil leaves (approximately)
- 8 mozzarella balls
- 1 handful of pistachios (chopped)
- 1 splash of olive oil
- Pepper
- Bake the pre-baked pinsa base for 5 minutes at 220°C. Note that these instructions may vary depending on the brand, so check the package directions. The oven should be preheated.
- Spread the pesto over the entire surface of the pinsa, avoiding the edges.
- Add a few arugula leaves.
- Place the mortadella slices on top. In this case, we've shaped them like flowers and cut one of the slices in half to form two smaller flowers.
- Add the mozzarella balls between the slices of mortadella.
- Drizzle the pinsa with a little olive oil, add some pepper and distribute the basil leaves among the ingredients.
- Finish with some chopped pistachios on top and that's it: the pinsa is ready to share between two or serve as an appetizer for several people.
Pinsa is an Italian specialty originating from Rome, recognizable by its light and crispy dough.
Can mortadella be substituted with another ingredient?
Yes, you can use cooked ham, Iberian ham, salami, or even vegetarian alternatives, such as vegetable "ham" or grilled vegetables.
How to preserve pinsa after cooking it?
It is best consumed freshly made, when the dough better maintains its texture and the contrast with the cold garnish is more pleasant.
Can the pinsa be prepared in advance?
Yes, you can prepare the ingredients in advance and assemble the pinsa right after baking it, to maintain the contrast between the hot pastry and the cold garnish.
What other ingredients go well with pinsa?
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