PINSA TONDA WITH PESTO, BURRATA & PROSCIUTTO
Cost
Difficulty
Cold
Ingredients
For 1 portion
1 Pinsa Tonda
3 Tablespoon of pesto
3-4 Slices of three-coloured tomatoes
1 Mini burrata
3-4 Slices of prosciutto crudo
Fresh basil leaves
Salt & olive oil
Associated Product
Recipe
This Pinsa Tonda recipe brings together the flavors of Italy in a beautifully presented dish perfect for a relaxed lunch, an indulgent afternoon snack, or a shared evening aperitivo. This gourmet recipe turns any coffee shop or wine bar moment into a mini Italian getaway.
Preparation : 10 min
Flash bake the Pinsa Tonda according to the usual baking instructions.
Allow the base to cool slightly, then spread pesto evenly across the surface.
Arrange 3–4 thin slices of tomato on top, using a mix of red, green, and yellow for an attractive color contrast.
Allow the base to cool slightly, then spread pesto evenly across the surface.
Arrange 3–4 thin slices of tomato on top, using a mix of red, green, and yellow for an attractive color contrast.
Dressing : 5 min
Position a mini burrata at the center of the pinsa, and gently place prosciutto slices around the burrata, letting them naturally fold for texture and visual interest.
Finish by adding plenty of fresh basil leaves on top, and drizzle generously with olive oil.
Finish by adding plenty of fresh basil leaves on top, and drizzle generously with olive oil.
Chef's tip
For extra flavor depth, sprinkle the tomatoes with a pinch of sea salt and cracked pepper before assembling. This enhances their sweetness and balances the creamy burrata.