Capricciosa pinsa with mushrooms and artichokes, a quick, tasty and light option for a delightful dinner ready in 5 minutes. If you never know how to top a pre-baked pinsa, here is a delicious idea for a tasty pinsa: the capricciosa pinsa with mushrooms, artichokes, cooked ham and mozzarella, a mix of unique aromas and flavors that will give you a true gourmet pinsa! Do you remember the Pinsa alla Norma with fried eggplant or the Pinsa alla Parmigiana and the Seafood pinsa? If you bought pinsa bases and still don’t know how to top them, let’s add one more idea for dressing a pre-baked pinsa to the suggestions above: the capricciosa pinsa. An explosion of taste and color that will let you serve a delicious and stress-free dinner! Let’s go to the kitchen now, but before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the capricciosa pinsa
- 2 Roman pinsa (pre-baked)
- 4 1/4 cups champignon mushrooms (sliced (about 10.6 oz))
- 7 oz artichoke hearts in oil
- 7 oz cooked ham
- 8-10 pieces small cherry-size mozzarella balls (about 7 oz total)
- to taste extra virgin olive oil
- to taste oregano
- 3.5 fl oz tomato passata (purée) (homemade (about 7 tablespoons))
Tools
- Grill
- Oven
Preparation of the capricciosa pinsa
Place the pinsa on a work surface and top it with a very small amount of tomato sauce, just enough to add a touch of color. Add the cooked ham, mushrooms, artichokes and the small mozzarella balls. Drizzle with a little extra virgin olive oil, sprinkle with oregano, place directly on the grill rack and bake in a preheated oven at 482°F (or at your oven’s highest temperature). Bake for 5 to 7 minutes or until the desired browning, then remove from the oven.
Remove the pinsa from the oven and serve it still hot and crispy. Proceed the same way for the second pinsa.
Notes and storage
The capricciosa pinsa should be eaten immediately; leftovers can be kept in the fridge for 24 hours and reheated as needed, but they will never be as good as when freshly made. For a vegetarian version, omit the cooked ham.
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