Pinsa with burrata

Ingredients

• 1pinsa
• 60 gsemi-dried tomatoes in oil
• 30 gpitted Kalamata olives in oil
• 15 ml (1 tbsp)balsamic vinegar
• 30 ml (2 tbsp)extra-virgin olive oil
• 20 gpine nuts
• 500 glarge burrata
• 5 gfresh basil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C.

2. 2

   Bake the pinsa

   Prepare the pinsa according to the packet instructions.

3. 3

   Mix the dressing

   Meanwhile, roughly chop the semi-dried tomatoes and olives. Mix them with the balsamic vinegar, olive oil and 30 ml (2 tbsp) of the oil from the tomatoes, for 2 pinsas.

4. 4

   Season the mixture

   Season with pepper and, if you like, salt.

5. 5

   Toast the pine nuts

   Heat a frying pan without butter or oil. Toast the pine nuts for 2–3 minutes, until golden.

6. 6

   Finish the pinsa

   Divide the burrata over the pinsa and spoon over the tomato mixture. Tear the basil on top, then scatter over the toasted pine nuts.

What is pinsa?

Pinsa is a Roman-style flatbread, often baked until its base is crisp while the inside stays light. This version turns it into a quick lunch by topping the warm base with burrata, tomatoes and olives.

The creamy cheese balances the tomatoes’ sweet-tart flavour, while pine nuts add a toasted crunch and basil brings a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 885 calories, 27g protein, 60g carbs, 58g fat.

The pinsa provides most of the carbohydrates, while burrata and olive oil contribute much of the fat; burrata also supplies most of the protein. For a more balanced plate, serve a portion with a generous side salad or other vegetables.

Choose the right toppings

Tomatoes: Semi-dried tomatoes in oil bring concentrated flavour and provide the oil used in the dressing. Chop them roughly so there are juicy pieces across the flatbread.

Burrata: A large burrata makes a rich, creamy topping. Keep it chilled until you are ready to assemble so it holds together while you divide it over the warm pinsa.

Make the tomato dressing

Chopping the tomatoes and olives roughly gives the topping some texture rather than turning it into a smooth sauce. Stir them with the balsamic, olive oil and the specified tomato oil.

The recipe also calls for seasoning the mixture with pepper and optional salt. Taste before adding salt, as the olives and tomatoes may already be savoury.

Toast the pine nuts carefully

Use a dry frying pan over a moderate heat and keep the nuts moving or watch them closely. They can go from pale to burnt quickly, so take them off as soon as they are golden.

Build it while warm

Bake the pinsa according to its packet directions at 220°C; the required time can vary by product. It is ready for topping when the base is hot and crisp to your liking.

Add the burrata and dressing after baking, then finish with torn basil and toasted pine nuts. This keeps the herbs fresh and the nuts crunchy.

Serve as a lunch

Cut the topped pinsa into portions and serve straight away, while the base is still warm. A simple green salad or lightly dressed leaves make a fresh contrast to the creamy cheese and oil-rich topping.

Recipe notes & tips

• Check the pinsa packet for its baking time, as products differ.
• Drain the tomatoes and olives lightly if their oil would make the topping too wet.
• Taste the tomato mixture before adding optional salt.
• Toast the pine nuts in a dry pan and watch them closely.
• Tear the basil by hand just before serving for a fresh finish.

Variations

• Add rocket: scatter a handful over the finished pinsa for a peppery note.
• Use cherry tomatoes: add halved fresh tomatoes for a juicier topping.
• Try another olive: use pitted green olives for a milder flavour.
• Add chilli: sprinkle chilli flakes over the tomato mixture for gentle heat.
• Swap the herbs: use a little fresh oregano instead of basil.

Common mistakes to avoid

• Overbaking the base: follow the packet directions and check it before the suggested time is up.
• Adding the burrata before baking: top the pinsa after it comes out of the oven so the cheese stays creamy.
• Burning the pine nuts: toast them in a dry pan and remove them as soon as they turn golden.
• Adding too much salt: taste the olives and tomato mixture first, then season only if needed.
• Making the base soggy: avoid pouring excess oil from the jar over the topping.

How to store

This pinsa is best assembled and eaten straight away. Keep any leftover topping covered in the fridge and use within 1 day; store it separately from the base, which is best reheated in the oven before adding the cold topping.

Frequently asked questions