The pinsa with prosciutto and melon is the delicious idea that will turn your summer around. The ready-made base makes the job easier, but if you want, you can make it at home. It takes some patience and a few hours. But I don’t know how many of you in the hot season feel like kneading. It’s already difficult just to think about turning on the oven. The recipe is super easy: heat the pinsa in the oven, or if you find small ones and have a larger air fryer, you can also do it there. And then, as soon as it’s ready, move on to the filling: the crunchy base, the savoriness of the prosciutto, the sweetness of the melon, the right amount of bitterness from the arugula, and the special touch of Gusto Toscano onion tears. Just a moment, and dinner, appetizer, or summer aperitif with this pinsa with prosciutto and melon is served.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 ready-made pinsa bases
- 7 oz mozzarella
- 12 slices prosciutto
- 4 slices melon
- as needed arugula
- as needed basil
- 2 tbsps extra virgin olive oil
- 2 tbsps Gusto Toscano onion tears
- as needed salt
- 12 Taggiasca olives
Tools
- 2 Baking trays
- 2 Silicone mats reusable parchment paper
Steps
Season the pinsa bases with a tablespoon of oil and a pinch of salt and bake them in the oven following the package instructions. When they are cooked, take them out of the oven and let them cool slightly. Top with the prosciutto, mozzarella, diced melon, arugula, and Taggiasca olives. Finish with a drizzle of oil, Gusto Toscano onion tears, and finally, some chopped basil. Serve immediately.
