If you never know how to top your pinsa, here is a delicious idea: the pinsa with basil pesto, cherry tomatoes and pine nuts, a simple, very quick and tasty recipe for a true gourmet pinsa! Do you remember the Pinsa alla Norma with fried eggplant or the Pinsa alla Parmigiana and the Pinsa with seafood? If you bought pre-baked pinsa and don’t know how to top it, here is another idea for topping pre-baked pinsa in a tasty way: pinsa with pesto and cherry tomatoes! I assure you this gourmet pinsa, original and appetizing, will amaze everyone and with just a few ingredients and minutes you’ll bring flavor and cheer to the table — you’ll do great! Ready to discover a new way to top pinsa? Let’s go to the kitchen, but before we start cooking remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pinsa with pesto and cherry tomatoes
- 2 Roman pinsa (pre-baked)
- 4 cups basil (packed leaves)
- 7 tbsp cooking cream
- 20 cherry tomatoes
- to taste salt
- to taste extra virgin olive oil
- 1 pinch sugar
- 1 pinch oregano
- 7 oz mozzarella
- to taste pine nuts
Tools
- Oven
Steps to make pinsa with pesto and cherry tomatoes
Mix the pesto and the cream together, place the pinsas on a baking tray and spread the cream you just made over them. Rinse the cherry tomatoes, cut them in half and place them on the pinsas with the cut side facing up. Season each tomato half with a pinch of salt, sugar and oregano and a drizzle of oil, distribute the mozzarella and sprinkle with a handful of pine nuts.
Bake in a preheated oven at 392°F for 5–7 minutes (depending on how browned you want them) and remove from the oven.
Pinsa with pesto and cherry tomatoes should be eaten immediately; leftovers can be stored in the refrigerator for up to 24 hours and reheated as needed, but it will never be as good as freshly made.
Variations and tips
If you don’t like cream you can replace it with ricotta, robiola or a spreadable cheese. If you don’t like basil pesto, you can substitute it with another pesto of your choice.
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