Delicious and super-quick pinsa

Ingredients

• 1 pre-cooked pinsa (8 oz)
• 7 oz peeled tomatoes (crushed here)
• 1 tablespoon olive oil
• salt
• pepper
• 1 small garlic clove
• 4.5 oz mozzarella (1 ball)
• 1.2 oz speck (4 slices)
• 1 handful of arugula (+/-)
• 1 teaspoon olive oil (+/-)

Materials

• 1 mincer (optional)
• 1 garlic crusher

Preparation

• Place the peeled tomatoes, olive oil, salt, pepper and garlic clove in a chopper and mix well.
• Spread this tomato sauce over the pinsa.
  
• Bake as indicated on the packet, in this case for 5 minutes in an oven preheated to 430°F/220°C, in the tray (please ensure that the tray is suitable for baking).
• Add the washed arugula, chopped mozzarella and speck slices on top.
  Drizzle with olive oil.
  
• It's ready! Enjoy it immediately. You can share it, or not!

Observations

How do you make a tasty homemade tomato sauce for pinsa?
For a tasty tomato sauce, mix crushed peeled tomatoes with olive oil, a clove of garlic, salt and pepper to obtain a smooth, fragrant texture.

Why cook pinsa at 430°F/220°C for just 5 minutes?
Fast, high-temperature cooking produces a dough that's crispy on the outside and soft on the inside, while preserving the freshness of the ingredients added after cooking. Store-bought pinsa is already pre-baked, which is practical ;-)

Can I prepare the pinsa in advance and reheat it?
It's best to eat the pinsa immediately after cooking to preserve the crisp texture and freshness of the ingredients, but a quick reheating in the oven is possible if necessary.

How do I choose the ingredients for a balanced, gourmet pinsa?
Choose fresh mozzarella, quality speck, natural peeled tomatoes and fresh arugula for the perfect balance of sweetness, saltiness and freshness. You can also add toasted pine nuts for an extra crunch.

►Mozzarella: You can add it at the beginning or end of cooking. Remember to drain it well before use. Replace it with burrata if you like, or another cheese depending on the rest of your filling.

►Speck: You can replace it with parma ham, for example, or the charcuterie of your choice. For a vegetarian version, don't add charcuterie. If you'd like to make a fish version, that's also possible!

►Arugula: A few basil leaves or oregano can be substituted.

►Tomato sauce: You can make it with whole peeled or crushed tomatoes, the best is to make a raw tomato sauce, to avoid overcooking in the oven. You can, of course, replace it with another base if you wish.

Cookware

Attributes

Questions

Photos of members who cooked this recipe