Pinsa Margherita
With classic toppings and a crisp, airy crust, this pinsa margherita is a hidden gem of Italian cuisine and a real crowd-pleaser.
Ingredients
- 1 can peeled plum tomatoes San Marzano dell’Agro Sarnese-Nocerino DOP
- 1 pinsa base
- 120 grams block mozzarella
- 10 grams vegetarian pecorino
- 1 tablespoon extra virgin olive oil
- fine sea salt to taste
- 1 sprig fresh basil
Instructions
- Preheat your oven to 260℃ (500℉).
- Place a sieve over a bowl. Tip 1 can peeled plum tomatoes into the sieve. Strain off the excess liquid from the tomatoes (you can save this for a pasta dish!).
- Add the strained plum tomatoes to a bowl. Use clean hands to crush the tomatoes into a sauce. It doesn't have to be smooth.
- Place 1 pinsa base on a large oven or pizza tray.
- Use a spoon to spread the crushed tomato sauce over the pinsa base. Leave a gap on the edge of the pinsa base, to make a "crust."
- Slice 120 grams block mozzarella into crescents. Arrange on top of the tomato base.
- Finely grate 10 grams vegetarian pecorino over the pinsa.
- Drizzle the pinsa margherita with 1 tablespoon extra virgin olive oil, then sprinkle with fine sea salt to taste. Add ½ sprig fresh basil, with the leaves roughly torn/chopped, on top.
- Bake the pinsa margherita for 5 minutes, or until the crust is golden and crisp, while the cheese is bubbly and melted. Once cooked, serve with the remaining ½ sprig fresh basil scattered over the surface.
Notes
Partially pre-cooked pinsa bases can be found in large U.K. supermarkets (Tesco, Asda, or Costco), plus various online outlets: The Original Pinsa Romano (via Amazon), Marco Alimentari, Mulino Bianco (via Amazon), and Dell’Ugo (via Amazon).
Alternatively, you can use homemade pinsa dough (recipe coming soon) for this recipe.
Nutrition
Calories: 1675kcalCarbohydrates: 211gProtein: 69gFat: 62gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 105mgSodium: 3560mgPotassium: 879mgFiber: 10gSugar: 17gVitamin A: 1439IUVitamin C: 39mgCalcium: 1203mgIron: 16mg
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