Pinsa with Gorgonzola, Zucchini, and Blossoms The pinsa is one of those preparations that can make everyone happy: it has the lightness of a well-made focaccia, but also the deliciousness of pizza.
In this version, I chose simple ingredients that pair wonderfully: fresh zucchini cut thin, SQUASH BLOSSOMS that add color and delicacy, sweet Gorgonzola (but according to personal taste) which provides 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 too loaded or heavy: it’s a small balance of contrasts, where the strong flavor of Gorgonzola softens with the sweetness of the zucchini, and everything is completed with that crunchy and light base that has become an indispensable comfort.
We prepare it in the family when Andrea, my son, desires something different, tasteful but without sacrificing simplicity. And we cook it not only in summer, indeed: we enjoy the pinsa even at Christmas, with broccoli and pumpkin and a glass of red wine. Just have the desire to knead… or, more quickly, a good ready base, and it’s done.
In short, this is one of my favorite pinsa with Gorgonzola, zucchini, blossoms, and pine nuts and this time, I let Andrea, who loves this type of focaccia, dress it!
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Always on the TOPIC OF FOCACCIA OR SAVORY RECIPES here are more 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 taste!)
- 1 medium zucchini (I covered the whole pinsa with slices)
- 6 squash blossoms
- 2 tablespoons pine nuts
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking Sheets
- Mandolines
Here are the steps for this well-seasoned and tasty pinsa
the instructions on the pinsa package.
Wash and slice the zucchini thinly with the mandoline or knife.
Soak the pine nuts in cold water for 10–15 minutes, then drain and pat them dry with paper towels.Clean the squash blossoms very gently, removing pistil and stem.
Arrange the zucchini slices to cover the entire pinsa.
Distribute the Gorgonzola pieces on the pinsa base trying to place it evenly.
Add the cleaned squash blossoms and dry pine nuts.
Drizzle with a bit of EVO oil and a pinch of salt (and pepper if you like).
Bake for 15/20/25 minutes depending on your preference: personally, I like it crunchy but as always, the last word is yours!
Before serving, add a few fresh basil leaves and share with your guests.
Enjoy your meal and happy cooking!
Annalisa
Tip
It’s best enjoyed freshly made also because the inviting aroma will be irresistible!
If by chance some remains, store it in the fridge for 1 day and reheat in the oven or non-stick pan for a few minutes.
