Pinsa with pesto and mortadella, ready in 10 minutes!

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Main Dish
Very Easy
10 min

Need a recipe that's quick, tasty and full of freshness? This pesto pinsa is the perfect option for an easy meal that packs a punch every time. With its crispy golden dough, delicately fragrant flavors and ultra-gourful textures, it brings a real taste of Italy to your table in just a few minutes. Melt-in-your-mouth, crunchy and fresh combine perfectly to create a pinsa that's as beautiful as it is delicious, ideal for sharing as an aperitif or for 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've shaped them into a flower and cut one of the slices in 2 to form 2 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 be shared by two or more for an aperitif!

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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’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!

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