Try this modern Italian pinsa with roasted tomatoes, burrata, and ham for a delicious and light alternative to pizza.

Pinsa con pomodori arrosto, burrata e cotto

Experience a modern take on traditional Roman pinsa with this gourmet recipe. Featuring a light, crispy base made from a mix of flours for high digestibility, this dish is topped with the sweet contrast of roasted tomatoes, creamy burrata, and fresh ham. Ideal for an informal dinner or as a delightful appetizer, this pinsa is perfect for those seeking authentic Italian flavors with a lighter touch.

Ingredients

• 200g of flour mix (preferably pinsa flour)
• 150ml of water
• 3g of fresh yeast
• 5g of salt
• 200g of cherry tomatoes
• 150g of burrata cheese
• 100g of cooked ham
• Oregano to taste
• Olive oil
• Salt and pepper to taste

Instructions

1. Mix the flour, water, yeast, and salt to form a dough. Let it rise for at least 24 hours in the refrigerator.
2. Preheat the oven to 200°C (392°F). Halve the cherry tomatoes, season with olive oil, oregano, salt, and pepper, and roast for 20 minutes.
3. Stretch the dough onto a baking tray, drizzle with olive oil, and bake for 10 minutes.
4. Remove from the oven, top with roasted tomatoes, and bake for another 5 minutes.
5. After baking, add burrata and ham on top.
6. Serve immediately and enjoy the balanced flavors.

Looking for more pinsa toppings? Try these variations: pinsa with sausage and potatoes, vegetarian pinsa, Roman pinsa, Genoese pinsa, pinsa with gorgonzola, radicchio, speck, and walnuts, pinsa with prosciutto, cherry tomatoes, and mozzarella, pinsa with mortadella and burrata, or pinsa with zucchini flowers, anchovies, and cheese cream.

Total Time

Preparation: 24 hours (including resting time)

Cuisine

Italian