The versatility of pinsa knows no bounds: in addition to being a perfect appetizer, a valid alternative to pizza, and even a delicious dessert, it can be prepared in many different ways. One of these is stuffed pinsa: in this article, we’ll explain everything you need to know, from what it is to how to prepare it, and we’ll provide you with some winning recipe ideas.
But what is stuffed pinsa?
Stuffed pinsa is a variation of pinsa in which the dough is used to create a sort of sandwich made of two layers and filled inside. You start with a base of pinsa, which can be stuffed to your liking, and then it is covered with another layer of dough, acting as a “lid.” After baking, you get a pinsa that encloses the filling inside, with a crunchy outer layer and a soft, flavorful core.
How to make stuffed pinsa at home: two options
If you feel like making stuffed pinsa in the oven, you have two options: you can start with a pre-cooked pinsa base, or opt for a DIY version, starting from scratch with the dough. The latter option, although less common, allows you to customize everything and requires a bit more passion and the right tools (such as an oven). Both options are still easy to make and allow you to achieve a delicious result.
Stuffed roman pinsa from a pre-cooked base
If you prefer a quicker option, starting with a pre-cooked pinsa base is definitely the best choice. In this case, you will need to bake the pinsa base in the oven for about 5 minutes, until it is well heated and crispy. Then, once ready, simply cut it in half to form the base and “lid,” and you can fill it as you like. Provided the recipe allows, it is better to add the filling after baking to avoid doubling the thickness of the filling, which could affect not only the crunchiness but also the final taste of the pinsa.
Stuffed white pinsa starting from the dough
If you’re looking for a more authentic and personalized result, making the dough from scratch is the ideal solution. In this case, you can work the dough to achieve the typical pinsa texture, which will be thicker and softer at the base, while the lid will be thinner, similar to that of a pizza, but still made with pinsa dough to ensure its crunchiness.
The technique involves baking the base and lid together, separated by a drizzle of extra virgin olive oil, which prevents them from sticking during baking. Once baked, you separate the two layers, let the temperature drop, and insert the filling you’ve prepared separately before closing the pinsa and enjoying it. This method allows you to get a stuffed pinsa with a soft base and a crispy top, perfect for enhancing any type of filling.
Three stuffed pinsa recipes to try right now
Stuffed pinsa is a true delight to enjoy anytime. That’s why we’re offering you three easy-to-prepare recipes that are perfect for every palate.
Stuffed pinsa with endive, taggiasca olives, pine nuts, and anchovies
A dish rich in contrasting flavors and an excellent choice for those looking for something original and tasty.
Start by blanching the endive for about thirty seconds, just enough to soften it slightly. Meanwhile, prepare the filling: in a pan, heat a drizzle of extra virgin olive oil and add the pine nuts, Taggiasca olives, and anchovies in oil. Cook over low heat for a few minutes, until the pine nuts are golden brown. At this point, drain the endive well and add it to the pan with the filling, sautéing everything for 2-3 minutes.
Meanwhile, bake the pinsa base in the oven at 220°C for about 5 minutes, until it is crispy. When the base is ready, cut it in half to form the two layers. Fill it with the filling, spreading it evenly. Serve it (or eat it) immediately, perhaps with a sprinkle of freshly ground black pepper to further enhance the flavors.
Stuffed pinsa with smoked salmon, avocado, and cream cheese
A fresh and delicate dish, ideal for dinner or a light yet flavorful snack.
Start by baking the pinsa base in the oven at 220°C for about 5 minutes, until it becomes crispy. Meanwhile, slice the avocado thinly and add a drizzle of extra virgin olive oil. In a bowl, prepare the cream cheese by mixing a spreadable cheese with a bit of lemon juice, salt, and pepper, until you get a smooth, compact cream. Taste it to ensure the balance of flavors.
When the pinsa base is ready, cut it in half and fill it with a generous layer of cream cheese, add the avocado slices, and top with the smoked salmon. Again, enjoy it immediately if possible, perhaps adding a few arugula leaves for a touch of freshness and color.
Stuffed Pinsa with Grilled Zucchini, Mozzarella, and Cherry Tomatoes
Perfect for a summer dinner or a family lunch, this vegetable pinsa is a mix of fresh ingredients that bring all the goodness of nature to the table.
Start by slicing the zucchini into rounds or thin strips, about 3-4 mm thick, to ensure they cook evenly during grilling. Grill the zucchini on a hot grill or in a non-stick pan with a drizzle of extra virgin olive oil, being careful not to let them get too soft. During cooking, season with a pinch of salt and black pepper to enhance their flavor and achieve a light golden color.
While the pinsa is baking in the oven, cut the cherry tomatoes in half and season them with a drizzle of olive oil, salt, and pepper. For the filling, start by evenly distributing the grilled zucchini over the pinsa base. Add thin slices of mozzarella, which will easily melt thanks to the heat of the freshly baked pinsa. Complete with the halved cherry tomatoes, distributing them evenly over the filling.
