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Baked Italian Pinsa

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Lily
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Baked Italian Pinsa | My gen z employees keep asking me to make a ‘girl dinner’- a trend online which essentially represents a low effort, often beige and usually snack-based meal that requires little to no preparation- and this is my little take on it I suppose! ????

Serves: 2
Prep Time: 10 minutes
Cooking Time: 20 minutes

4 pinsa bases
2 tbsp extra virgin olive oil, plus extra to serve
4 tbsp good-quality tomato passata
pinch of chilli flakes
250g fresh mozzarella, torn
150g mixed Italian cured meats, salami, mortadella
1 large burrata
Handful of pistachios, roughly chopped
Fresh basil leaves
Drizzle of honey
Sea salt & freshly ground black pepper
For the Americano Cocktail (per glass):
30ml sweet vermouth
30ml Campari
Splash of soda water
Orange slice or twist
Ice

Preheat the oven to 220°C/200°C fan/425°F/Gas Mark 7.
Drizzle all four bases with olive oil and top two bases with a generous tablespoon or two of the passata sauce topped with some chilli flakes.
Scatter the torn mozzarella over the tomato sauce. Season all four bases with salt and pepper.
Transfer to the oven and bake for 8–12 minutes until the base is crisp and the cheese is bubbling and golden at the edges.
While the pinsa is cooking, get your cocktails ready. Fill a rocks glass with ice and add Campari and sweet vermouth. Top with soda water and gently stir. Garnish with orange.
Take the pinsa bases out of the oven and press down the olive bases with the back of a spoon.
Top the melted mozzarella with salami, black pepper and a drizzle of honey.
On the plain pinsa place the burrata in the centre and gently tear open, top with folded mortadella. Scatter with chopped pistachios, drizzle with olive oil and season with black pepper.
Finish with fresh basil and a drizzle of olive oil. Slice, serve immediately and enjoy outside with your cocktail.
Category
Food
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