The enhanced pinsa is a rich and tasty preparation perfect for dinner or served sliced for an aperitif. It is prepared in a few minutes if you have the ingredients for the filling ready and use a good pre-made pinsa base. Therefore, it is an ideal recipe if you don’t feel like spending too long in the kitchen. Otherwise, keep in mind that you need some time to prepare the bases and boil potatoes and green beans. Oh, right! I didn’t mention that the enhanced pinsa is topped with the same ingredients as the enhanced pesto pasta: Genoese pesto, green beans, and potatoes. Here, I obviously added mozzarella because the melty touch is necessary. If you prefer classic pizza, you can find the enhanced recipe HERE.
Don’t miss out
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 pinsa
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 pinsa (pre-made base)
- 9 oz potatoes
- 3.5 oz green beans
- 3.5 oz pesto
- 1 mozzarella (for pizza)
- to taste pine nuts
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 High-sided saucepan
- 1 Potato masher
- 1 Baking sheet
- 1 Parchment paper sheet
- 1 Knife
- 1 Cutting board
Steps
If you prefer to prepare the pinsa base at home, you can find my recipe HERE.
Boil the potatoes. Boil the green beans: clean the green beans by removing both ends and peeling off the “string” if present. Wash them thoroughly under water and boil them in boiling water for 15/20 minutes depending on their size. Mash the potatoes and cut the green beans into pieces.
Remove the pinsa base from the package and place it on a baking tray lined with parchment paper. Preheat the oven to 428 °F (as the instructions on my package say, but remember each brand is different, so follow the instructions on your package).
Bake the pinsa base for 5 minutes, then add the mashed potatoes, green beans, a pinch of salt, and a drizzle of oil. Also add the thinly sliced mozzarella, bake again, and let it melt. Take the pinsa out of the oven, and top it with a few tablespoons of basil pesto and pine nuts.
Cut the pinsa into pieces and serve immediately.
Notes
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