Pinsa with lamb ham, green asparagus, quail eggs, and kimchi

Name: Pinsa with lamb ham, green asparagus, quail eggs, and kimchi
Ingredients: Pinsa Romana; San Marzano tomatoes; lamb ham; Green asparagus; mozzarella pearls; sweet and sour pepper; sweet and sour onion; Quail eggs; Kimchi

The refined combination of delicate cold cuts, crispy vegetables, and creamy accents gets a surprising twist from a hint of spiciness.

Pinsa Romana is a traditional Roman dough preparation that sits between pizza and focaccia. Crispy on the outside, soft on the inside. This recipe is made by pizza expert Nick Schutten. It is topped with sweet peppers, anchovies, burrata, and olive oil caviar.

Ingredients

Pinsa Romana

San Marzano tomatoes

lamb ham

Green asparagus

mozzarella pearls

sweet and sour pepper

sweet and sour onion

Quail eggs

Kimchi

Preparation

Let the pinsa breads thaw.
Blend the San Marzano into a sauce with fresh herbs and salt and pepper.
Spread the sauce, mozzarella pearls, green asparagus, and lamb ham over the pinsa.
Crack a few quail eggs over the pinsa.
Bake in an oven at 250ÀöC for 3 to 5 minutes.
Top the pinsa with sweet and sour pepper, sweet and sour onion, and kimchi.