Cheese lovers know it well: at some point, you just want to put it everywhere. And when you have a light, fragrant, highly digestible base like the Di Marco pinsa, the idea of pairing it with one (or more) cheeses becomes an irresistible temptation.
Pinsa and Cheese: A Winning Combination
Pinsa e formaggi is a winning combination for many reasons. It’s quick to prepare, satisfying, and customizable. But above all, it adapts to many different styles: you can go for the mild, stretchy flavor of mozzarella, choose soft and aromatic cheeses like gorgonzola or stracchino, or create true “oven recipes” with more structured pairings.
It all comes down to choosing the right cheeses. And knowing how to balance them, because the line between creamy and heavy is a fine one. Here are some useful tips.
Which Cheeses to Use on Pinsa?
The basic rule is: you can’t – or rather, you shouldn’t – go at random. When it comes to cheese on pinsa, not all are the same. Some melt well, others add flavor, and still others provide contrast. The key is balance between these three elements:
- Melting cheeses: mozzarella, scamorza, provola. They’re the perfect base, because they create that creaminess we expect at the first bite.
- Aromatic cheeses: gorgonzola, taleggio, fontina. They have strong character, must be used in moderation, but make all the difference.
- Fresh cheeses: stracchino, burrata, ricotta. Added at the end of cooking or cold, they bring softness, contrast, and distinctive flavor.
A little trick? Always mix a mild cheese with a stronger one to achieve a balanced result. And never overload with quantity: the pinsa base is light, it shouldn’t be weighed down.
Three Cheese Pinsa Recipes (Plus One to Remember)
Craving something creamy but not trivial? Here are three easy ideas to replicate. The star, of course, is the four-cheese pinsa.
Four-Cheese Pinsa: The Queen Recipe
It’s comfort food, but also one of the trickiest combinations to balance. A good four-cheese pinsa must be indulgent, melty, flavorful but never too heavy. Here’s a combination that really works:
- Fiordilatte mozzarella: mild, stretchy base that holds up well in the oven;
- Sweet gorgonzola: adds creaminess and a bold aromatic note;
- Fontina or taleggio: fragrance and structure, melt beautifully;
- Parmigiano Reggiano shavings: for a savory, crunchy finish on top.
Bake the pinsa with mozzarella, fontina, and gorgonzola in chunks. Once out of the oven, add the Parmigiano shavings. For an extra crunch, you can top it with some crushed walnuts.
Why is it special? Because it unites four different identities into a single harmony. Just choose quality cheeses and respect baking times. In 5 minutes, you’ve got a dish worth applauding.
Pinsa with Stracchino, Cooked Ham, and Black Pepper
A combination as simple as it is beloved. Spread stracchino on the base (better added cold, after baking the pinsa), then top with slices of cooked ham and a generous grind of black pepper.
What makes it unique? The sweetness of the ham and the creaminess of the stracchino, with that spicy touch that makes the difference. Perfect for a quick but tasty lunch.
Pinsa with Burrata and Grana Shavings
Here we play on hot-cold contrast. Bake the pinsa with a drizzle of oil and a little light mozzarella. Once out of the oven, add a fresh burrata in the center and finish with Grana shavings and a few basil leaves.
When to serve it? Whenever you want to impress with minimal effort. Elegant, fresh, satisfying.
Pinsa and Cheese: Creamy Without Being Heavy
Can cheese and lightness go together? Yes, if you choose wisely. These recipes prove it: melty yet balanced, rich but never excessive. The four-cheese pinsa is just the beginning: you can vary the pairings, add a sweet or crunchy ingredient, or stick to the classic. All it takes is a quality base and letting the cheese do the talking.
