If we had to choose just one ingredient to pair with pinsa, it would probably be tomato. How many pizzas could we imagine without their unmistakable layer of red sauce? The same goes for pinsa: whether simple or elaborate, tomato is almost always present, either as a base or as the star of the dish. Let’s explore some ways to elevate this perfect pair.

Pinsa and tomato: how to make the most of it

One characteristic that makes tomato unique is its extraordinary versatility. It can be prepared in various ways, with textures ranging from the firmness of a slice to the creaminess of a sauce, adapting to countless recipes and traditions. Just like with pizza and other baked goods, tomato can serve as a simple starting point or as the main attraction of the recipe. It all depends on how you use it. Here are the most common and delicious methods.

Classic tomato base: mind the consistency

The most traditional use of tomato, reminiscent of pizza and focaccia, is the sauce: a tomato puree seasoned with extra virgin olive oil, salt, and perhaps a pinch of oregano or basil. It’s perfect for enhancing the lightness of pinsa without overpowering its flavor, but be mindful of its consistency and quantity. The sauce should be thick enough to enrich the pinsa without making it too soggy or soft. Otherwise, you risk losing the crispiness – a key feature of pinsa.

Fresh tomatoes: sliced or diced

For a fresher, more natural touch, you can use sliced or diced tomatoes, perhaps added raw after baking to maintain their juiciness. Cherry or datterini tomatoes, with their sweet flavor, pair perfectly with pinsa, especially when combined with a mild cheese like stracciatella.

Confit tomatoes: a burst of flavor

Confit tomatoes are slowly roasted at low temperatures, seasoned with extra virgin olive oil, salt, sugar, and herbs like thyme or oregano. This process partially dehydrates them, concentrating the natural sugars and intensifying their aroma.

You can prepare them at home or buy them ready-made – perfect for enriching a dish without waiting for them to cook. Their caramelized taste pairs well with creamy ingredients like ricotta, but also with bolder flavors like anchovies or aged cheeses.

Sun-Dried tomatoes: bold and intense

Sun-dried tomatoes are dried in the sun or in the oven, losing almost all their water content and gaining a rich, salty flavor. Often preserved in oil with aromatic herbs, they are perfect for robust-tasting dishes.

Six pinsa and tomato recipes to make in minutes

Now it’s time to cook. The recipes here are simple, quick to prepare, and perfect for those seeking a tasty meal without sacrificing a healthy, balanced diet. Let’s discover them together!

Pre-cooked pinsa with tomato and mozzarella: the classic

Start with the most iconic recipe: a crispy pinsa base, tomato sauce, and melty mozzarella – in other words, a margherita. Simply spread the tomato puree over the pre-cooked pinsa, drizzle with olive oil, and bake for about 5 minutes at 240°C. Add the mozzarella in the last few minutes to melt it without burning. Alternatively, a rich buffalo mozzarella can be added after baking.

• Why it’s a favorite: tomato and mozzarella is the ultimate comfort food, loved by all. It’s a delicately flavored dish that’s easy to make, where the lightness of the mozzarella doesn’t overshadow the tomato but rather makes it irresistible. Plus, tomatoes are packed with antioxidants, making this a healthy choice too.

Pinsa with sun-dried tomatoes: bold and intense

If you love strong flavors (and tomato, of course), this pinsa is for you. Sun-dried tomatoes, with their rich, savory taste, add depth to every bite. But be careful with the balance – the intense flavor might overpower other ingredients, so it’s best to pair them with a mild base and avoid overloading.

Spread a thin layer of stracchino cheese on the pinsa, add the sun-dried tomatoes cut into small pieces to distribute evenly, and finish with a drizzle of extra virgin olive oil. After 5-6 minutes in the oven, you’ll get a burst of flavor in every bite.

• Why it’s a favorite: This pinsa is intensely flavorful, combining the creaminess of the cheese with the boldness of sun-dried tomatoes.

Pinsa with cherry tomatoes and stracciatella: fresh and creamy

A perfect recipe for those who love fresh, balanced flavors. After warming the pinsa base in the oven for 5 minutes, add the stracciatella and halved cherry tomatoes. You can use red tomatoes for a sweet, intense flavor or yellow ones for a milder taste. Finish with fresh basil and a drizzle of olive oil.

• Why it’s a favorite: The combination of stracciatella and cherry tomatoes balances sweetness and acidity. Plus, the tomatoes provide fiber and vitamins, making this a tasty and healthy pinsa.

Pinsa with burrata and cherry tomatoes: the gourmet version

Very similar to the previous recipe but with burrata instead of stracciatella. After all, these two ingredients share the same essence: burrata is essentially a shell of mozzarella with a creamy stracciatella filling. Both are best enjoyed fresh, with just a drizzle of olive oil and a few cherry tomatoes to create a pleasant contrast.

• Why it’s a favorite: The mix of burrata and tomatoes offers a unique flavor experience. Burrata is rich in protein and healthy fats, perfectly complementing the lightness of the tomato.

Pinsa with pesto and cherry tomatoes: a mediterranean twist

For a burst of flavor, add a touch of pesto to the tomato base, but don’t overdo it – the intense pesto flavor should enhance, not overshadow, the tomato. After baking the pinsa with the tomato puree, drizzle a few drops of basil pesto and add halved red and yellow cherry tomatoes. Finish with parmesan shavings and a drizzle of extra virgin olive oil to tie the flavors together.

• Why it’s a favorite: Pesto adds a bold, aromatic note that pairs beautifully with the sweetness of the tomatoes.

Pinsa with stracchino and cherry tomatoes: creamy and delicate

We’re back to lighter, more delicate recipes. If you love creamy textures, this pinsa is for you. After baking the base, spread stracchino cheese and add fresh cherry tomatoes cut into wedges. You can also sprinkle a pinch of oregano or a few Taggiasca olives for extra flavor.

• Why it’s a favorite: The creaminess of the stracchino balances the acidity of the tomatoes, creating a harmonious contrast.

These six recipes are just the starting point for exploring the world of pinsa and tomato combinations. With such a versatile ingredient as tomato, you can create countless variations, from understated to bold, from fresh to intensely flavored. The key lies in creativity and thoughtful pairings. Enjoy your meal!