Pinsa with pesto and mortadella, ready in 10 minutes!

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Main Dish
Very Easy
10 min

Need a quick, tasty recipe that's full of fresh flavors? This pesto pinsa is the perfect choice for an easy meal that's sure to impress. With its golden, crispy base, delicate aromas and wonderfully indulgent textures, it brings a real taste of Italy to your table in just a few minutes. The soft, crunchy and fresh elements combine beautifully to create a pinsa that's as beautiful as it is delicious, ideal for sharing as an appetizer or enjoying as a light, convivial dinner.

Ingredients

2

Preparation

Preparation5 min
Cook time5 min
  • Pinsa with pesto and mortadella, ready in 10 minutes! - Preparation step 1Bake the pre-cooked pinsa dough in the oven for 5 minutes at 430°F/220°C (these instructions may vary, so be sure to check the packet; the oven must be preheated).
  • Pinsa with pesto and mortadella, ready in 10 minutes! - Preparation step 2Spread pesto sauce over the entire surface of the pinsa, avoiding the edges.
  • Pinsa with pesto and mortadella, ready in 10 minutes! - Preparation step 3Then add a few arugula leaves.
  • Pinsa with pesto and mortadella, ready in 10 minutes! - Preparation step 4Place the mortadella slices on top. Here, I shaped them into flowers and cut one of the slices in two to make two small flowers.
  • Pinsa with pesto and mortadella, ready in 10 minutes! - Preparation step 5Then add mozzarella balls between the mortadella slices.
  • Pinsa with pesto and mortadella, ready in 10 minutes! - Preparation step 6Drizzle olive oil over the pinsa, add a little pepper and place basil leaves between the garnishes.
  • Pinsa with pesto and mortadella, ready in 10 minutes! - Preparation step 7Finish with a sprinkling of chopped pistachios, and voilà—the pinsa is ready to share with two or more people as an appetizer!

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FAQ ❓

Where does pinsa come from?

Pinsa is an Italian speciality from Rome, distinguished by its light, crispy dough.
Yes, you can use ham, salami or even vegetarian alternatives (vegetable "ham", grilled vegetables, etc.).
Yes, you can replace it with pistachio pesto. Find our delicious recipe here. You can add the pesto before or after baking the pinsa.
It's best to eat it immediately.
Yes, you can prepare the ingredients in advance and assemble the pinsa just after baking, to create a contrast between the hot dough and the cold filling.
I've also made a pinsa with a tomato base, and you can find the recipe here!

Cookware

oven

Attributes

Zero waste
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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