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Pinsa Romana with sweet peppers, anchovies and burrata

The toppings provide a perfect balance of flavors. Serve with a splash of olive oil and fresh herbs for extra finesse.

This one is topped with sweet peppers, anchovies, burrata, and olive oil caviar. Nick: “With the right tools, you can make pizzas and pinsas like a true pizzaiolo and enchant your guests!” Do you have a pizza oven in your kitchen? For baking the pizza, use one of the handy pizza ovens. Such as the Ooni pizza oven (53800010) or the Stovetop pizza oven (92304690), a pizza oven that can be placed on the gas stove.

Ingredients

Pinsa Romana
Ricotta
Crème fraîche
sweet peppers
Anchovy
Burrata
Radish
olive oil caviar
Lemon (zest)
arugula cress

Preparation

  1. Let the pinsa thaw.
  2. Blend the ricotta and crème fraîche until smooth and spread over the pinsa.
  3. Spread the sweet peppers over the pinsa.
  4. Bake in an oven at 250˚C for 3 to 5 minutes.
  5. Top the pinsa with anchovies, burrata, and thinly sliced radish.
  6. Finish with olive oil caviar, lemon zest, and rocket cress.