Admit it, who secretly likes pineapple on pizza? It's nothing to be ashamed of! The perfect combination of a salty base and a sweet, fresh element in the form of pineapple, definitely deserves a place on your table. But why not try something a little different this time and replace the pineapple with a seasonal peach? How about exchanging a pizza for a pinsa? - its a more oval, lighter version, ideal for those who still haven't decided whether focaccia or pizza is more tempting for them, because this Roman pizza is exactly something in between.
Don't skimp on the ingredients here, a good load of basil pesto, fresh tomatoes, peaches, mozzarella and arugula is exactly what you want!
Shop ingredients
Nutrition (1 serving)
- 1 105 kcal
- 137 g carbohydrates
- 37 g fats
- 60 g protein
Per 1 portion
- 1 pinsa base
- 3 tbsp basil pesto
- 1 tomato
- 1 peach
- 1 mozzarella
- 20 g parmesan
- rocket
- salt flakes
- balsamic crema
Instructions
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Cut the peach into thicker slices and bake together with the pinsa base in a heated oven for 7 minutes.
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Spread the baked dough with basil pesto, then place chopped large tomatoes, roasted peaches, sprinkle with salt flakes, crumble mozzarella and cover it all with grated parmesan and fresh arugula.
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Before serving, we recommend drizzling with creamy balsamic, which will give the pince a pleasant sweetness and sourness. Enjoy and we look forward to your results. Don't forget to share it, for example, on Instagram with the tag @vilgaincooking! :)
