Let's make a traditional Roman pizza for dinner. This time, let's use the Italian pinsa romana. It's a lighter and rectangular version of pizza, somewhere between focaccia and pizza.
And we've got not one, but three recipes at once for you!
Shop ingredients
Nutrition (1 serving)
- 1 089 kcal
- 122 g carbohydrates
- 44 g fats
- 58 g protein
Per 1 portion
- 1 pinsa base
- 20 g sugo basilico
- 1 packet mozzarella
- 30 g parmesan
- 60 g cherry tomatoes
- fresh basil
- oregano
- 1 pinsa base
- 20 g pesto genovese
- 30 g parmesan
- 1 pinch rosemary
- olive oil
- 1 pinsa base
- 20 g sugo basilico
- 1 packet mozzarella
- 1 packet prosciutto
- 60 g cherry tomatoes
- rocket
Instructions
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Pinsa Napoletana
1089 kcal | 122g carbs | 58g protein | 44g fats
Add the tomato sugo to the Pinsa base and spread it all over. Sprinkle over oregano, chopped mozzarella and grated Parmesan. Bake it in an oven preheated to 250 °C for 7 minutes. Add some Parmesan, chopped cherry tomatoes and fresh basil.
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Pinsa alla foccacia
822 kcal | 117g carbs | 37g protein| 26g fats
Add the Genovese pesto to the pinsa base and spread it all over. Grate some Parmesan over and bake in an oven preheated to 250 °C for 7 minutes. When ready, sprinkle it with rosemary and drizzle with olive oil.
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Pinsa Prosciutto & Rocket
1087 kcal | 122g carbs | 64g protein | 41g fats
Add the tomato sugo to the pinsa base and spread it all over. Add the chopped mozzarella and bake in an oven preheated to 250 °C for 7 minutes. Once ready, add the Prosciutto, chopped cherry tomatoes and fresh rocket.
Enjoy!
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So which one are you going to make first?
