If it’s true that pinsa is the perfect base for quick and tasty recipes, what could be better than pairing it with potatoes, a universally loved ingredient? Whether crispy or soft, a main feature or a simple side, potatoes can transform pinsa into a small masterpiece. In this article, we’ll share some quick and flavorful pairing ideas — ideal for anyone starting with Di Marco’s pinsa base.
Potatoes: A Versatile and Wholesome Ingredient
Potatoes aren’t just a side dish: they’re a flexible ingredient capable of turning into unique, flavorful meals. But what makes them so special? First, their texture — they can be crispy when oven-baked or pan-fried, or creamy and soft when boiled or mashed. This makes them perfect for many preparations, including pinsa with potatoes.
Moreover, potatoes absorb flavors exceptionally well, allowing for bold combinations and surprising contrasts. Potatoes and sausage, potatoes and rosemary, potatoes and mozzarella — the possibilities are endless. On a pinsa, they can shine on their own or complement richer toppings, offering a unique texture and an enveloping flavor. Sure, they’re calorie-rich, so moderation is key — but their simplicity and natural taste make them an ingredient that keeps winning hearts (and stomachs).
Pinsa with Potatoes: 4 Timeless Recipes
Let’s move on to the recipes. Potatoes are delicious and versatile, but not always easy to balance. Their mild flavor can get lost next to bold ingredients, and combining starch with more starch can feel heavy. That’s why it’s important to use them wisely and pair them thoughtfully. Over time, some perfect combinations have emerged — great starting points for your first experiments. After that, creativity can take the lead!
Pinsa with Potatoes and Sausage
The combo of potatoes and sausage is a timeless classic. The savory, intense flavor of the sausage perfectly complements the delicate texture of the potatoes, creating a contrast that always satisfies.
To prepare it, preheat the oven to 220°C (430°F). Wash the potatoes thoroughly, then slice them thin and season with a drizzle of extra virgin olive oil, a pinch of salt, and some rosemary. Spread them evenly over the pinsa base without overlapping too much. Then crumble the sausage directly over the top. Bake for around 10 minutes, checking that the sausage is cooked through and the potatoes are golden and crispy. Once out of the oven, finish with a drizzle of raw olive oil to enhance the flavor and serve hot and fragrant.
Pinsa with Potatoes and Mozzarella
A simple, melty pairing everyone loves. The potatoes turn soft and creamy, and the mozzarella melts around them in an irresistible embrace. Try using buffalo mozzarella for an extra flavor boost.
To make this pinsa, peel and thinly slice the potatoes. Blanch them in salted water for about five minutes to soften slightly. Drain and let them cool for a moment. Arrange them on the pinsa base in an even layer. Add slices of (buffalo) mozzarella, distributing them evenly. Bake for 6–8 minutes until the cheese is fully melted and the potatoes are soft but still intact. Once out of the oven, drizzle with extra virgin olive oil and finish with freshly ground black pepper.
Pinsa with Potatoes and Rosemary
A rustic classic that brings to mind the aromas of traditional focaccia. The potatoes soak up the rosemary’s intense aroma, creating a perfectly balanced mix of flavors.
Again, start by preheating the oven to 220°C (430°F). Peel the potatoes and slice them into very thin, almost translucent rounds to ensure even cooking. Toss them in a bowl with olive oil, salt, and plenty of fresh rosemary. Mix gently to coat them evenly. Lay the slices out over the pre-baked pinsa base, avoiding overlaps to prevent sogginess. Bake for 6–7 minutes until the potatoes are golden and crispy. Finish with a drizzle of raw olive oil and, if desired, a pinch of coarse salt for a rustic final touch.
Pinsa with Potatoes, Scamorza and Speck
If you love smoky flavors, this is the perfect pinsa for you. The sweetness of the potatoes contrasts with the strong taste of scamorza and speck, creating an irresistible combination. Be careful with the portions, though — it’s easy for the potatoes to get lost among these bold flavors.
Start by dicing the potatoes into small cubes and pan-frying them with a drizzle of extra virgin olive oil until golden and crispy. Meanwhile, slice the scamorza and cut the speck into thin strips. Arrange the potato cubes evenly on the pre-baked pinsa base, add the scamorza slices, and finish with the speck. Bake everything together for about 5 minutes — the scamorza will melt beautifully, and the speck will crisp up slightly. Serve immediately to fully enjoy the sweet-and-smoky flavor contrast.
