You’ve just bought a Pinsa because someone spoke highly of it, or you’ve tried one and want to recreate it. You know it isn’t a pizza, you know it’s light, crunchy on the outside and soft inside. But now what? What do you put on top? Where do you start once you’re home?
The good news is that making Pinsa is easy, but that doesn’t mean any pairing works. Finding the right balance between flavours and textures isn’t always straightforward, unless you’re a chef.
Don’t worry: in this guide you’ll find lots of ideas, from the great classics to the most original suggestions, to choose the perfect recipe for every occasion. We’ve organised them by time of year, the ingredients you have available, the time you want to spend on preparation and the type of recipe you have in mind, so you can find the right inspiration in just a few moments.
The fastest Pinsa Romana recipes, for when you have only 5 minutes
There are days when you don’t want to, or can’t, spend half an hour at the stove. This is where Pinsa really shines: choose a few quality ingredients, bake for a few minutes and dinner is served. To get started, we suggest one of these great classics.
- Pinsa Margherita, with tomato, mozzarella and basil: simple and timeless;
- Pinsa with prosciutto crudo and rocket, a balanced pairing that requires very few ingredients;
- Pinsa Caprese, with mozzarella, fresh tomato and basil, perfect especially in the warmer months;
- Pinsa with gorgonzola and walnuts, for those who want a bold flavour without complicating their life.
Looking for more? Read the article dedicated to quick recipes right away.
And if the fridge is half empty? No problem, with Pinsa you can turn the ingredients you already have at home into a complete lunch or dinner. Half a piece of cheese, a few slices of salami, leftover grilled vegetables can become the starting point for a different recipe every time, while also cutting down on waste.
In our guide dedicated to fridge-clearing recipes with Pinsa you’ll find lots of tips for pairing ingredients in a balanced way and making the most of what you already have.
The ideal recipes for when you want to impress someone (and you’re not a chef)
To surprise your guests you don’t need complicated techniques or hard-to-find ingredients. Just choose unexpected pairings that can showcase Pinsa through a mix of flavours, textures and colours. It’s the right moment to move beyond the classic margherita, but since ingredients can’t be mixed at random, let us give you a few tips.
- Burrata, sun-dried tomatoes and basil, a reimagined great classic that combines freshness and creaminess.
- San Daniele prosciutto, burrata and rocket, a perfect balance between saltiness and delicacy.
- Camembert, pears and walnuts, for those who love the contrast between sweet and savoury.
- Raw salmon and avocado, ideal when you want a Pinsa with a contemporary character.
If you want to explore other unusual pairings, discover our collection of creative Pinsa recipes, where you’ll find new ideas to experiment with without giving up balanced flavours.
You could also try a filled Pinsa. Just fill the base, fold it closed and finish cooking to get a really impressive result: we recommend it with endive, Taggiasca olives, pine nuts and anchovies. To get it just right, there’s also a video recipe here.
Seasonal Pinsa recipes: the right ingredients for every time of year
Seasonal fruit and vegetables are tastier and often more affordable. Keep this in mind when making a Pinsa: changing the ingredients throughout the year means bringing different dishes to the table every time, without giving up simplicity and quality.
Here are a few suggestions.
Winter recipes with Pinsa Romana
In winter, people look for intense, comforting flavours that can turn dinner into a small moment of comfort. It’s the perfect time to make the most of seasonal ingredients like pumpkin, mushrooms, cabbage and bold-flavoured cheeses. Here are a few ideas to start from:
- Pinsa with black cabbage and ricotta
- Pinsa with radicchio and walnuts
- Pinsa with porcini mushrooms and taleggio
- Pinsa with potatoes, sausage and rosemary
If you want to discover the ingredients and preparation for these recipes, take a deeper look at our guide dedicated to winter recipes with Roman Pinsa.
Spring recipes with Pinsa Romana
With the arrival of spring, the desire for fresh, colourful and light dishes grows. It’s the moment to make room for seasonal vegetables, herbs and delicate ingredients, perfect for bringing out all of Pinsa’s versatility. Start with:
- Greek-style Pinsa with feta, cherry tomatoes, black olives, cucumber and oregano
- Pinsa with artichokes and olives
- Pinsa with prosciutto crudo and rocket
- Pinsa with buffalo mozzarella and courgettes
- Bruschetta-style Pinsa with cherry tomatoes, basil, extra virgin olive oil and oregano
In our guide you’ll find the steps to prepare them and lots of other ideas for the warmer season.
Summer recipes with Pinsa Romana
When the heat sets in, the goal is to make something tasty without complicating your life. Fresh ingredients, minimal cooking and light recipes let you bring a perfect Pinsa to the table even without turning on the oven. Try, for example:
- Pinsa with bresaola, rocket and grana
- Pinsa with prosciutto crudo and melon
- Pinsa with tuna, tomato and olives
- Pinsa with salmon, Greek yoghurt and cucumber
- Pinsa with fresh, crunchy vegetables
For more fresh and quick ideas, check out our guide dedicated to “no-oven” recipes with Roman Pinsa. You’ll find some interesting suggestions.
Autumn recipes with Pinsa Romana
Autumn brings some of the most flavour-packed ingredients to the table. Pumpkin, mushrooms, radicchio and chestnuts lend themselves to creating intensely flavoured recipes, ideal for accompanying the first cool days. Here are a few ideas to try:
- Pinsa with pumpkin cream, porcini mushrooms and gorgonzola
- Pinsa with radicchio, provola and mushrooms
- Pinsa with autumn vegetables
- Pinsa with black cabbage, ricotta and mozzarella
- Sweet Pinsa with chestnuts, honey and cinnamon
Want to find out more? Click here.
The ingredients you love, the pairings that really work
Usually, you know exactly which ingredient will be the star of your Pinsa, because 9 times out of 10 it’s your favourite. Or it’s simply whatever you found in the fridge.
The real question is: what do you pair it with?
To help you find the right inspiration, we’ve selected some of the most-loved ingredients and, for each one, we suggest the pairings that, in our opinion, work best. If you then want to dig deeper and discover lots of other ideas, you’ll find a dedicated guide for each ingredient.
Burrata
Creamy, delicate and versatile, it lends itself both to the great classics and to more original pairings. Our tip is to always add it at the end of cooking, so as to keep its texture and flavour intact.
The pairings we recommend are:
- Burrata, sun-dried tomatoes and basil
- San Daniele prosciutto, burrata and rocket
- Burrata, mortadella and pistachios
If you want to dig deeper and discover lots of other ideas, read our guide dedicated to Pinsa with burrata.
Gorgonzola
Gorgonzola is perfect for those who love bold flavours. Its intense taste finds the right balance with sweet, crunchy or delicately aromatic ingredients, giving rise to recipes with an unmistakable character.
Try it with these pairings:
- Gorgonzola, pears and walnuts
- Gorgonzola and porcini mushrooms
- Gorgonzola, speck and walnuts
For more ideas and pairings, discover our in-depth guide on Pinsa with gorgonzola.
Tomato
It’s the starting point for countless recipes, but that doesn’t mean it has to be ordinary. By changing just a few ingredients, you can get very different results, from the most traditional to the most creative.
Start like this:
- Tomato, mozzarella and basil
- Burrata, mortadella and pistachio
- Tomato, tuna and olives
If you want to find other ideas and pairings, this is the best possible starting point.
Prosciutto
Prosciutto is one of the most versatile toppings for Pinsa. It pairs easily with fresh, creamy or slightly sweet ingredients, offering plenty of possibilities without complicating preparation.
The pairings we recommend are:
- Prosciutto crudo, figs and burrata
- Prosciutto crudo, burrata and rocket
- Prosciutto and buffalo mozzarella
You’ll find lots of other ideas and suggestions in our in-depth guide dedicated to Pinsa with prosciutto.
Tuna
Tuna is a practical, flavour-packed choice, ideal especially in the warmer months. Just a few ingredients are enough to get a balanced Pinsa ready in just a few minutes.
The pairings we recommend are:
- Tuna, tomato and olives
- Tuna and red onion
- Tuna, capers, baby artichokes and olives
Want more inspiration? Dig deeper in our guide dedicated to Pinsa with tuna.
Mushrooms
Mushrooms take centre stage especially during autumn and winter, but they’re satisfying all year round. They pair perfectly with cheeses, cold cuts and bold-flavoured ingredients.
The pairings we recommend are:
- Porcini mushrooms and taleggio
- Mushrooms, shaved parmesan and sausage
- Mushrooms, speck and mozzarella
If you want to dig deeper into these pairings and discover lots of other ideas, read our guide dedicated to Pinsa with mushrooms.
How about a sweet Pinsa?
If you feel like something sweet, did you know that just a few ingredients and a few minutes are enough to turn Pinsa into an original dessert, perfect for a snack or a dinner with friends?
If it’s your first time trying, you can start with the timeless Nutella Pinsa. If instead you want to try something more elaborate, let yourself be inspired by recipes like:
- Sweet Pinsa with strawberries and chantilly cream
- Sweet Pinsa with lemon and meringue
And if three ideas aren’t enough for you, in our dedicated guide you’ll find lots of other recipes and ideas for making a delicious sweet Pinsa.
Pinsa Romana recipes: FAQ
How can I top Pinsa Romana?
Pinsa Romana is versatile: you can start with the great classics like margherita and prosciutto crudo, or experiment with cheeses, vegetables, fish and gourmet recipes. The important thing is to choose ingredients that bring out the best in each other.
Which ingredients go well on Pinsa?
There’s no single answer, but some pairings always work: burrata and cherry tomatoes, gorgonzola and pears, prosciutto crudo and rocket, tuna and olives. If you have a star ingredient, build the recipe starting from that.
Should Pinsa be topped before or after baking?
It depends on the ingredients. Tomato, mozzarella and other ingredients that need to cook should be added before baking, while burrata, prosciutto crudo, rocket and basil bring out their best flavour and texture when added at the end of cooking.
Can you make a vegetarian or vegan Pinsa?
Absolutely. Seasonal vegetables, mushrooms, tomatoes, olives and many other ingredients let you prepare vegetarian and vegan recipes full of flavour, without giving up simplicity and creativity.
How can I make a Pinsa lighter?
Go for fresh, seasonal ingredients, pair vegetables with delicate cheeses or fish, and go easy on the richer toppings. A few well-chosen ingredients are enough for a balanced, tasty Pinsa that’s perfect at any time of year.
