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
PIZZA with yellow datterino tomato puree, olives, and grilled eggplant
There are few dishes as beloved as pizza. Since its first appearance on our planet, it has been such a success that it has captured the curiosity not just of chefs, but also of scientists who are now exploring the best way to send it to the uncharted depths of space.
Preparing our pizza with yellow datterino tomato puree, olives, and grilled eggplant doesn’t require a degree in astrophysics, but we can certainly call its flavor “out of this world.”
SMILE PIZZA with mortadella, mild provolone, lamb's lettuce and balsamic vinegar
The name of our new recipe hides — in plain sight — the wish we want to extend to all of you: we hope to bring to your homes, along with the taste and colors of this fun pizza, many smiles and moments of serenity.
Our Smile Pizza with mortadella, mild provolone, lamb’s lettuce and balsamic vinegar is a delicious reminder of the magical power of this simple, natural gesture. A smile is powerful enough to chase away negativity and ease your worries.
SHEET PAN PIZZA with mild provolone, onions and pumpkin in oil
Soft and fluffy, but always crispy. Perfect for topping with an array of flavors to please large gatherings, sheet pan pizza is a symbol of conviviality and sharing, but it’s also the ultimate comfort food for a cozy night in. Born in Rome during the vibrant 1970s, this beloved pizza has never gone out of style—and we’re sure it never will.
Our sheet pan pizza with mild provolone cheese, Borettane onions, and pumpkin in oil is a harmonious blend of flavors that will leave your mouth hanging open... but only until the next bite!