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How to cook pinsa and make it a perfect spring dish

Spring has always been associated with the rebirth of nature, and with it a wide variety of fresh and genuine ingredients.
Unlike winter preparations, which often focus on heartier and richer foods, spring recipes focus on the right mix of flavour and lightness. The abundance of vegetables, herbs, and fruits becomes the protagonist, contributing to creating dishes that reflect the energy of the season.

Goals: plenty of flavour, but also lightness

In spring, lightness becomes a key element of eating. The milder climate leads to increased outdoor activities after the harsh winter months and increases the desire to feel fit in anticipation of summer. This naturally brings people towards fresh and digestible foods, but above all towards a mix that aligns with the idea of well-being, which is increasingly central in people’s dietary choices.

When it comes to lightness, attention immediately turns to vegetables such as asparagus, zucchini, artichokes, and peas, which offer inviting flavours and a good nutritional value with few calories. The same goes for seasonal fruits, including strawberries, raspberries, apricots, and cherries, but let’s not overlook light protein foods like lean cuts of beef and turkey, and obviously as fish. Carbohydrates should never be excluded (not even in a diet, let alone in a change of season), but they should certainly be consumed with balance and moderation.

Why pinsa is a perfect spring dish

Pinsa, with its combination of flavour and lightness, is a perfect spring dish for several reasons:

It is lighter than pizza

the dough is made with a special mix of flours and undergoes a long leavening process. The result is a food with a soft texture, light crust, and fragrant aroma. Its high digestibility perfectly matches the freshness of spring.

It is ready in just a few minutes

The ultra-fast preparation of the pinsa bases (5 minutes in the oven) makes it perfect for those who want to enjoy a spring lunch (or dinner) without spending too much time in the kitchen. Pinsa is also easy to carry, making it the perfect option for picnics, outdoor events, or terrace dinners.

It is extremely versatile

The versatility of pinsa allows it to be topped with a wide range of ingredients, from seasonal vegetables to more innovative flavours, including sweet ones.

It is delicious

The lightness and high digestibility of the dough do not compromise on taste, which remains rich and satisfying. As we always say: pinsa is as good as, if not better than, pizza.

How to cook pinsa in spring

Now let’s move on to tips on how to cook pinsa to make it a great spring dish.

First, choose the right size: for lunch or dinner, the classic 230g size (chilled, room temperature, or frozen) is perfect; for breakfast, a break or a snack on the go, the 130g snack option is very interesting. To cook them, the rule of 5 minutes applies (a few more if starting from frozen), while for the toppings, let us give you some advice. Strictly seasonal.

Cherry tomatoes and buffalo mozzarella

Let’s start with the simple. It is a caprese, a hymn to freshness. Little to add, except to recommend the use of ripe cherry tomatoes, some fresh basil leaves, and a drizzle of extra virgin olive oil. Here we venture into summer territory.

Prosciutto and arugula

It is a timeless classic, but it is hard to offer something better. Here, the most interesting aspect is the crispiness of the pinsa, which provides an ideal support for the prosciutto, which in turn adds savouriness and pairs perfectly with the liveliness of the arugula. A small addition? Try it with a touch of Parmigiano Reggiano cheese.

Prosciutto, mozzarella and Pesto

A triumph of Italian flavours that blend harmoniously. The prosciutto adds savouriness to the base, while the mozzarella adds softness and further refines the taste; to complete, the pesto adds an aromatic touch. Just pay attention to the right amount of pesto, which should not overshadow the other flavours, especially that of the prosciutto.

Ricotta cheese, asparagus and cherry tomatoes

Ideal as a spring recipe thanks (above all) to the freshness of the asparagus and cherry tomatoes. A hint of ricotta completes the dish by adding softness and creating the best combination of textures.

Strawberries and chocolate

Pinsa is not only for savoury dishes! For a spring dessert, you can try a sweet pinsa with fresh strawberries and dark chocolate. The crispy crust of the pinsa pairs perfectly with the sweetness of the strawberries, while the chocolate adds an irresistible touch of indulgence.

In the end, let your imagination run wild 

To create a great spring dish, what matters is the balance of ingredients. By paying attention to this, you can avoid tight boundaries or predictable recipes that risk being banal. The key then becomes experimenting and creating unique combinations that surprise the palate, giving a sense of satisfaction, well-being, and, why not, satiety.

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