Four-cheese pinsa, with gorgonzola, mozzarella, grana and fontina. Tasty, rich and comforting just like the four-cheese pizza, the four-cheese pinsa is perfect for a tasty dinner ready in 5 minutes, to enjoy with family or friends. If you never know how to top pre-baked pinsa, here is another delicious idea for an original and flavorful pinsa that tastes like it’s from a pinseria and will win everyone over: the four-cheese pinsa with walnuts, a mix of unique aromas and flavors that will make a gourmet pinsa you’ll lick your lips over! Do you remember the Pinsa alla Norma with fried eggplant or the Pinsa alla Parmigiana and the seafood pinsa? If you’ve bought pinsa but still don’t know how to top it, I suggest a new idea for topping pre-baked pinsa in an original way: the four-cheese pinsa with walnuts. Let’s go to the kitchen now, but before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here), my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 Roman pinsa
- 11 oz gorgonzola
- 7 oz mozzarella
- 7 oz fontina (or fantal, caciotta, stretched-curd cheese, Edam, Emmental, etc…)
- to taste Grana Padano PDO
- to taste walnut halves
- to taste black pepper
Tools
- Oven
Preparation
Place the 2 pinsas on the oven rack, top them with gorgonzola and fontina cut into cubes, shredded mozzarella and plenty of grana flakes, sprinkle with black pepper and distribute a handful of broken walnut halves. Return to a hot oven at 482°F (or at the highest temperature your oven reaches), bake for 5 to 7 minutes or until the desired browning, then remove from the oven. Take the pinsas out and serve them still hot and crisp. If you want to be sure no cheese falls to the bottom of the oven, place them first on parchment paper and then move everything onto the rack.
Storage and tips
The four-cheese pinsa should be eaten immediately; leftovers can be kept in the fridge for 24 hours and reheated as needed, but they will never be as good as when freshly made.
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