Pinsa with prosciutto and stracciatella is a quick dish that you can always top in countless ways with ingredients you might have left over in the refrigerator or pantry. The quick pre-cooked pinsa is now easily found in supermarkets under various brands; it’s practically a white base that can be topped in many ways, crispy and light. If you’re unsure how to top the pinsa, here’s an idea for an easy and tasty recipe with prosciutto and stracciatella. I also added green asparagus, which you can replace with artichokes, mushrooms, peppers, eggplants, or any seasonal vegetable. If you’re in a hurry and don’t know what to prepare for lunch or dinner, I suggest trying the PIADINA PIZZA. Now let’s see how to make the pre-cooked pinsa, and if you try it, let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 Roman pinsa
- 5.3 oz stracciatella
- 3.5 oz prosciutto
- 3.5 oz mozzarella for pizza (or other string cheese)
- to taste asparagus (or other vegetables)
How to prepare Pinsa with prosciutto and stracciatella
Let’s start preparing the pinsa with prosciutto and stracciatella. Clean the asparagus by removing the tougher ends and boil them for 5 minutes from the moment the water starts boiling. Once cooked, drain them, reserve the tips for decoration, and slice the rest of the asparagus.
Place the pinsa on a baking tray and cut it into pieces. Top each piece with mozzarella for pizza or other string cheese and arrange sliced asparagus. Bake in a preheated static oven for 10 minutes.
Remove the pinsa from the oven and top each piece with a slice of prosciutto, stracciatella, and an asparagus tip. Serve the pinsa with prosciutto and stracciatella hot.
How to store Pinsa with prosciutto and stracciatella
I recommend consuming it immediately after preparation.
