Pinsa Margherita
Ingredients
- 1 piece pinsa - our Pinsa recipe or store bought
- 5 pieces cherry tomato
- 50 gr tomato - small tomato
- 10 pieces basil leaves
- 1 pinch seasalt
- 60 gr buffalo mozarella
- 1 tsp olive oil
Instructions
- Start by preheating your oven to 430°F (220°C)
- Then slice the tomato into thin rounds and halve the cherry tomatoes.
- Take your pinsa base and layer on a few slices of fresh tomato. Tuck the halved cherry tomatoes in between, the cut side upwards, then scatter pieces of pulled buffalo mozzarella over the top. Drizzle with olive oil.
- Pop the pinsa into the preheated oven and bake for about 4 minutes, until the cheese has melted beautifully and just starts to turn golden.
- Take the pinsa out of the oven and top it with fresh basil leaves. Finish with a drizzle of olive oil and a pinch of sea salt.
- Cut it up, Pinsa Margherita is at its best when it’s warm, with the crust still crisp and the cheese melty... Enjoy!
Notes
- 1 Pinsa: Freshly made Pinsa is hard to beat if you’ve got the time – but honestly, a good store-bought one totally does the trick.
- Cherry Tomatoes: Cherry tomatoes will pop the Pinsa with roasted sweetness.
- Tomato: Thin slices of large tasty tomato form the juicy base.
- Basil: Fresh basil goes on right at the end – so it stays bright, fragrant, and totally makes the whole thing sing!
- Sea Salt
- Olive Oil: Use extra virgin olive oil.
- Mozarella: Let buffalo mozzarella melt into the sweet tomatoes.
Nutrition
Calories: 947.56kcal | Carbohydrates: 135.72g | Protein: 44.1g | Fat: 32.58g | Saturated Fat: 14.46g | Polyunsaturated Fat: 0.96g | Monounsaturated Fat: 12.9g | Cholesterol: 47.4mg | Sodium: 1798.49mg | Potassium: 204.55mg | Fiber: 24.8g | Sugar: 14.1g | Vitamin A: 1374.05IU | Vitamin C: 9.79mg | Calcium: 566.29mg | Iron: 7.26mg