The pinsa with mushrooms, pecorino, sausage, and orange zest is a delicious and flavorful dish. Ideal for preparing as a shared appetizer or as a main course instead of pizza. I conceived the recipe by combining ingredients in perfect taste harmony such as champignon mushrooms and sausage which are a classic combination, then fresh Tuscan pecorino to vary from mozzarella as a topping base and an autumnal, fragrant touch that enhances the other flavors like fresh orange zest.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Gastropub
- Seasonality: Fall, Winter
Ingredients
- 1 Roman pinsa
- 5.3 oz champignon mushrooms
- 3.5 oz Tuscan pecorino (fresh)
- 1.8 oz sausage
- 1 orange (edible peel)
- to taste extra virgin olive oil
- to taste black pepper
Tools
- Food scale
- Knife
- Cutting board
- Pan
- Lid
- Wooden spoon
- Non-stick baking tray
- Cloth
- Oven
- Grater
Steps
To prepare the pinsa with mushrooms, pecorino, sausage, and orange zest…
First, clean the champignon mushrooms by cutting the end of the stem, use a damp cloth to remove any soil residue, and slice them.
In a pan, pour the extra virgin olive oil and the cleaned champignon mushrooms. Cook them for about 5 minutes, adding a tablespoon of water, covering them with the lid and stirring occasionally with the wooden spoon.
Then remove the lid and let the water that formed during cooking evaporate, continue cooking for another 5 minutes or so until they are completely dry.
Place the pinsa on a non-stick baking tray, top it with fresh Tuscan pecorino cut into pieces not too thin, the freshly cooked champignon mushrooms, and the sausage cut into pieces after removing the casing.
Bake the pinsa in a preheated oven at 356°F and cook it in convection mode for 10 minutes or according to the package instructions.
Finally, after the pinsa’s cooking time, remove it from the oven and grate the zest of an orange with edible peel, previously washed, over it. Serve it hot as soon as it’s ready.
