Pinsa Prosciutto & Arugula – Perfect Balance of Fresh and Crispy
Discover this delicious Italian pinsa, a tasty mix of textures and flavors. With its crispy base, melted mozzarella, salty prosciutto and fresh arugula, it delights the taste buds in minutes. This simple and quick recipe takes you to Italy. Perfect for a light meal or an aperitif with friends, it combines simplicity and elegance. Follow our steps to make a golden and crispy pinsa, topped with cured ham and freshly seasoned arugula. The secret? High-temperature cooking and adding cold toppings after baking to preserve all the flavors. A dish that will win over all your guests effortlessly!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
On a lightly floured surface, stretch the pinsa dough with your fingers to form an oval about 30 cm long. Keep the edges airy for an aesthetic effect and better support for the toppings.
- 2
Spread a thin layer of passata over the dough, avoiding the edges so they remain crispy. Then scatter the torn mozzarella pieces evenly. Be careful not to add too much to prevent the base from becoming soggy.
- 3
Preheat your pizza stone or baking tray to 260–280 °C for at least 15 minutes. Bake the pinsa for 7–9 minutes, until the base is golden and crispy, and the mozzarella is melted and slightly browned.
- 4
As soon as it comes out of the oven, immediately arrange the slices of prosciutto crudo on the hot pinsa. The heat will slightly soften the ham without cooking it, preserving its delicate texture and salty flavor.
- 5
In a bowl, mix the arugula with olive oil, lemon juice, a pinch of salt and pepper. Distribute this salad over the pinsa, then generously sprinkle with grated Parmigiano Reggiano for a final savory touch.
- 6
Cut the pinsa into equal slices and serve immediately to enjoy the contrast between the hot, crispy base and the fresh toppings.
- Always add the prosciutto after baking to preserve its fine texture and naturally salty flavor.
- For a leaner variant, replace the prosciutto crudo with Parma ham or bresaola.
- For a more intense flavor, add shavings of pecorino romano in addition to the Parmigiano Reggiano.
- Bake the pinsa at high temperature (260–280 °C) for a short time to achieve crispy edges and a soft center. A preheated pizza stone ensures a perfectly golden base.
Join the Cuisine Délice community!
Join Cuisine Délice on Facebook, Instagram, and YouTube to discover our gourmet videos, cooking tips, and many other mouth-watering recipes in pictures!
Similar Recipes
Easy recipe for tuna rillettes with cream cheese and chives. Perfect for appetizers, ready in 10 min + chilling. Discover our tips and gourmet variations to succeed with this light starter.
Easy zucchini and goat cheese gratin with walnuts recipe. Mediterranean vegetarian dish, 20 min prep, 35 min cooking. Perfect for dinner or entertaining.
Easy recipe for appetizer cheese balls with nuts and fresh herbs. No cooking, ready in 25 min. Perfect for parties and paired with white wine. Discover our tips and variations.