How to top pinsa? Simple, let’s make Pinsa alla Parmigiana. If you bought a pre-baked pinsa and never know how to top it, here’s a tasty idea for topping the precooked pinsa: Pinsa alla Parmigiana! Do you remember the pinsa alla norma or the pinsa with seafood? Today I will surprise you with an equally indulgent and tasty recipe that will allow you to bring flavor and cheer to the table with very little effort — I assure you you’ll make a great impression! Ready to discover an original way to top pinsa? Let’s go to the kitchen, but before we start cooking I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here), my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pinsa alla Parmigiana
Let’s prepare pinsa alla Parmigiana together; these are the ingredients to make 2.
- 2 pinsa romana (pre-baked or packaged)
- 2 eggplants (medium)
- 2 cups peeled tomatoes (or chunked tomatoes)
- 11 oz mozzarella
- to taste Parmesan (or Grana Padano)
- to taste extra virgin olive oil
- to taste salt
Tools
- Frying pan
- Oven
Steps to make Pinsa alla Parmigiana
Peel the eggplants and cut them into cubes.
Place them in a colander, sprinkle with a handful of salt and let rest for 30 minutes. Rinse, squeeze out excess water and pat dry with a kitchen towel.
Then fry them in plenty of high-oleic sunflower oil (high-oleic sunflower oil is suitable for frying — check the label), when they are nicely golden, lift them out with a slotted spoon and place them on paper towels to remove excess oil.
Cook the tomato sauce and let it reduce (I used the chunked tomatoes and blended them) and season with salt, then add oil and basil and stir.
Preheat the oven to 392°F, place the pinsas on a baking sheet lined with parchment paper. Spread the tomato sauce over them, add the fried eggplant, pieces of mozzarella and shavings of Grana Padano or Parmesan. Bake in the hot oven for 5-7 minutes, then remove from the oven, drizzle with a little oil, garnish with basil leaves and serve immediately.
The Pinsa alla Parmigiana should be eaten immediately; leftovers can be stored in the fridge for up to 24 hours and reheated as needed, but it will never be as good as when freshly made.
From here, you can return to the HOME and discover new recipes!
