The pinsa with crescenza cheese, grapes, and walnuts is a tasty main dish to enjoy with the arrival of the slightly cooler season, when grapes come to our tables at the beginning of September. The recipe is even faster and easier if you use the ready-made Roman pinsa base as I did. Here it is with creamy crescenza cheese, both white and black grapes, and walnuts to also provide a crunchy note. Serve as a main dish, instead of the classic pizza, or as an appetizer cut into pieces.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Fall, Winter
Ingredients
- 1 Roman pinsa
- 3.5 oz crescenza cheese
- 1.75 oz black grapes
- 1.75 oz white grapes
- 0.5 oz walnut kernels
- 1 tbsp extra virgin olive oil
Tools
- Kitchen scale
- Baking sheet
- Parchment paper
- Brush
- Small bowl
- Oven
Preparation
To prepare the pinsa with crescenza cheese, grapes, and walnuts…
Take the ready-made Roman pinsa, brush the extra virgin olive oil over the surface.
Top the pinsa with crescenza cheese and grapes, both white and black, washed and either left whole or halved.
Bake in a preheated oven at 392°F for 10 minutes in fan mode, or follow the cooking instructions on the package. Once cooked, add the chopped walnut kernels. Serve hot.
