Skip to content
Ships from Italy Free shipping from 199 €Tracked to your door
Cart

Your privacy choices

Choose each optional purpose separately. Refusing does not prevent you from shopping or viewing your delivery. You can withdraw consent here at any time. These choices do not subscribe you to email, SMS or push marketing.

NecessaryAlways on

Enable essential security, basket, checkout, sign-in and storage of your privacy choices. EMILIA FOOD LOVE and Shopify.

Statistics

Measure pages, clicks, scrolling, active time and searches to improve the site. A browser identifier can connect visits. This category does not link activity to your customer profile or send it for advertising. EMILIA FOOD LOVE and Shopify.

Preferences and personalisation

Use browsing and purchase interests to recommend products on this site and, if we recognise you, link this activity to your customer profile and purchase history for these recommendations. Also loads the Tidio chat and the Trustpilot review widget, which receive technical data when they load. If you refuse, support remains available through our contact details.

Marketing

Share browsing, purchase and identifier data with Meta and Google through Elevar to personalise and measure advertising, and let Klaviyo recognise your visits to show targeted forms and offers on this site. These partners may match the data with information they hold about you.

Privacy Policy
Pinsa with Mortadella, Pecorino Cheese, and Balsamic Dressing Pinsa with Mortadella, Pecorino Cheese, and Balsamic Dressing

From our kitchen

Pinsa with Mortadella, Pecorino Cheese, and Balsamic Dressing

Prep
8 min
Cook
10 min
Makes
for 1-2 people
Ingredients ↓The Method ↓

Let’s cook

The Method

  1. Distribute the mozzarella cheese over the pinsa base.
  2. Bake in the oven at 180 °C for about 10-13 minutes, until the mozzarella cheese is melted.
  3. Then remove the pinsa from the oven and top it with mortadella, pistachio crumbs, lamb's lettuce, pecorino flakes, and a generous drizzle of Goccia Nera.
Read more about this recipe
It is said that its name comes from the Latin verb “pinsère” which meant “to stretch”, and indeed the traditional and characteristic shape of pinsa is just that: stretched. Similar to pizza, but very different in both shape and flavor, pinsa is made through a long leavening process, a mix of flours, and a dough rich in water that gives it an extraordinarily airy texture.

Our pinsa with mortadella, pecorino, and Goccia Nera balsamic dressing is a colorful and flavorful delight, genuine and satisfying, that will win over both adults and children.

Some people prefer it over its more famous “cousin” pizza, praising the many differences, but just like pizza, pinsa is loved all over the world. Over time, the way it is enjoyed and topped has evolved. Originally a leftover dish in ancient Rome, it has become a true gourmet delight without renouncing its “humble” origins. What distinguishes pinsa from pizza is not only its typically elongated shape but also its substance. Made with a mix of flours, more water, and less yeast, but with a long leavening process, pinsa is light and airy, suitable for all ages, every season, and any time of day.

Our pinsa is enriched with genuine and delicious ingredients such as mortadella, Pecorino cheese, and a balsamic dressing that we particularly love, because just a drop of Goccia Nera is enough to sign your dishes as if they were masterpieces. In less than 15 minutes with our pinsa base you can prepare a colorful, tasty, and satisfying lunch, dinner or afternoon snack. With small variations in the toppings, this recipe will always seem new, and each time it will be like the first: a love at first bite.


  

Preparation time: 8 minutes
Cooking time: 10-13 minutes

Servings: for 1-2 people

Ingredients

1 Pinsa Base by Pizza Food Love
100 g of Mortadella Bologna PGI by Emilia Food Love
80g of mozzarella cheese
Semi-aged Pecorino by Emilia Food Love
Fresh lamb's lettuce
Pistachio crumbs
Goccia Nera - aged balsamic dressing by Emilia Food Love

 

Method

  1. Distribute the mozzarella cheese over the pinsa base.

  2. Bake in the oven at 180 °C (356 °F) for about 10-13 minutes, until the mozzarella cheese is melted.
  3. Then remove the pinsa from the oven and top it with mortadella, pistachio crumbs, lamb's lettuce, pecorino flakes, and a generous drizzle of Goccia Nera.

Tip

For a softer texture, pistachio pesto is a practical and tasty alternative to the pistachio crumbs. If you desire an even bolder and more intense flavor, you can substitute the semi-aged Pecorino by Emilia Food Love with aged Pecorino or our Strong Provolone.

 

 



Watch the Recipe

Pinsa with Mortadella, Pecorino Cheese, and Balsamic Dressing