Pinsa with Gorgonzola, Zucchini, and Flowers The pinsa is one of those preparations that can bring everyone together: it has the lightness of a well-made focaccia, but also the indulgence of pizza.

In this version, I’ve chosen simple ingredients that pair beautifully: thinly sliced fresh zucchinis, zucchini flowers that add color and delicacy, sweet gorgonzola (but according to personal taste) that gives an irresistible creaminess, and pine nuts soaked beforehand to keep them soft and light even after cooking.
It’s not the classic pinsa margherita, nor a version too loaded or heavy: it’s a small balance of contrasts, where the strong flavor of gorgonzola softens with the sweetness of the zucchinis, and everything is completed by that crispy, light base that has become an indispensable treat.
In our family, we prepare it when my son Andrea wants something different, tasty, but still simple. And we cook it not only in summer; in fact, we enjoy the pinsa even at Christmas, with broccoli and squash and a glass of red wine. Just have the desire to knead… or more quickly, I’d say, a good ready-made base, and the game is done.
In short, this is one of my favorite pinsa with gorgonzola, zucchinis, flowers, and pine nuts and this time I let Andrea dress it, as he loves this type of focaccia!

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Still on the TOPIC OF FOCACCIAS OR SAVORY RECIPES, here are some ideas just below:

Difficulty: Very easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 2 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer, All Seasons

Ingredients

1 package Roman pinsa
2.8 oz gorgonzola (for me, sweet but …to your liking!)
1 zucchini (medium, I'd say with slices I covered the whole pinsa)
6 zucchini flowers
2 tablespoons pine nuts
as needed basil
as needed extra virgin olive oil
as needed salt

Tools

Baking Pans
Mandolines

Here are the steps for this well-seasoned and appetizing pinsa

instructions on the pinsa package.
I wash and cut the zucchini into thin slices with the mandoline or a knife.
I soak the pine nuts in cold water for 10–15 minutes, then drain and pat them dry with a paper towel.
I gently clean the zucchini flowers, removing the pistil and stem.
I cover the entire pinsa with zucchini slices.
I distribute the gorgonzola in pieces on the pinsa base, trying to spread it evenly.
I add the cleaned zucchini flowers and dry pine nuts.
I drizzle with a bit of EVO oil and a pinch of salt (and also pepper if you like).
I bake for 15/20/25 minutes depending on taste: personally, I like it a bit crispy, but it’s always up to you!
Before serving, I add a few fresh basil leaves and then share with my guests.
Bon appétit and happy cooking!
Annalisa

Tip

It’s best enjoyed freshly made because the aroma will be so inviting that you won’t be able to resist!

If, by chance, there’s any leftover, it can be stored in the fridge for 1 day and reheated in the oven or a non-stick pan for a few minutes.