When you’re craving a tasty dish rich in flavor, the pre-made pinsa with escarole is the perfect choice. A mix of simple and genuine flavors, ready to delight your palate without spending time in the kitchen.
Many times, you want to eat something good, but there’s little time to cook. That’s when the pinsa comes to the rescue, with its soft and light base, ready to be enjoyed. But it’s not just any pinsa: it’s enriched with escarole, Taggiasca olives, and capers.
The pinsa, directly from the Roman tradition, meets escarole, an ancient ingredient in Italian cuisine. Each bite brings back the flavors of the past, with the modern touch of convenience.
This recipe is the ideal solution for those looking for a dish that can surprise, yet at the same time is quick to prepare. In no time, the kitchen will be filled with aromas that evoke tradition, but with the convenience of a ready-to-eat product.
It’s ideal for an informal dinner with friends, perhaps accompanied by a good glass of wine, or as a main course to enjoy with family. And the escarole? Besides adding flavor, it’s rich in vitamins and minerals, making this dish not only delicious but also nutritious.
Whether it’s a dinner with friends or a quick family meal, the pinsa with escarole turns every occasion into a special moment, full of flavor and simplicity. Let yourself be conquered by this little masterpiece!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Pre-made Pinsa with Escarole
- 1 Roman pinsa
- 4.4 oz fiordilatte
- 10.6 oz smooth escarole
- 0.7 oz Taggiasca olives
- 1 tbsp capers
- 2 anchovies in oil
- 1 clove garlic
- 2 pinches salt
- 2 tbsps extra virgin olive oil
Preparation of Pre-made Pinsa with Escarole
Clean and wash the escarole thoroughly. Drain, squeeze it, and chop it coarsely.
In a pan, sauté the garlic in 2 tablespoons of oil. Then, add the anchovies and let them dissolve.
Add the escarole, cover with a lid, and let it flavor for 5 minutes.Now add the whole Taggiasca olives and capers, adjust the salt, and continue cooking for another 10 minutes. Remove the pan from heat.
Cut the fiordilatte into slices, removing excess whey.
Place the pinsa on a baking sheet and brush the surface with a drizzle of oil. Distribute the fiordilatte on the base and bake at 392°F until melted.
Then, add the escarole and bake for another 5 minutes.
Storage of Pinsa with Escarole
The pinsa with escarole can be stored for 1-2 days in the fridge, covered with a sheet of aluminum foil or sealed in an airtight container.
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FAQ
What is the difference between pinsa and pizza?
Pinsa differs from pizza in the dough: it is made with a blend of flours (wheat, rice, soy) and undergoes a long fermentation process, making it lighter and more digestible. The base is crispy on the outside and soft inside, perfect for delicate pairings like escarole.
