Gourmet Mini Pinsa: The Perfect Recipe with Burrata, Prosciutto, Honey, and Walnuts

Step-by-Step Procedure

The secret to this gourmet pinsa recipe is adding the toppings after baking (farcitura a crudo). To maximize the flavors, the ingredients must not go in the oven!

Preheat the oven to 220°C, preferably on the convection/fan setting to ensure an immediate blast of heat. Take your Alimenta Mini Pinsas, gently rub them with a drizzle of extra virgin olive oil to help them brown, and bake them directly on the center rack (do not use a baking sheet if you want an even crispier base).

Let them bake for about 4-5 minutes. Keep an eye on them: the pinsa will be ready when the surface is beautifully golden and the edges are quite crispy to the touch, while maintaining a soft heart.

Take the Mini Pinsas out of the oven and immediately transfer them to a wooden cutting board. Now, timing is everything. Take the burrata (which you should have left at room temperature for 15 minutes) and tear it directly with your hands, letting it fall onto the steaming base. The heat of the pinsa will slightly melt the creamy center.

Take the slices of sweet prosciutto and lay them softly over the burrata. Do not flatten them against the base! Creating small “waves” of prosciutto will give volume to the dish and make every bite much more enjoyable.

Take the walnut kernels, coarsely crumble them with your fingers, and let them fall over the pinsa to add crunch. Using a teaspoon, drizzle the honey all over the surface, which perfectly balances the savoriness of the prosciutto.

Finish with a grinding of fresh black pepper for a light aromatic note and serve immediately.

Alimenta’s Tips for a Perfect Result

For a truly textbook result, the real secret lies in the temperatures and the small details.

First of all, pay attention to the cold-hot contrast. Make sure the burrata isn’t straight-out-of-the-fridge cold. Take it out at least 15 minutes before using it, so you can fully savor its natural creaminess when it meets the hot pinsa base.

If you are preparing this recipe during the warmer months, we recommend a delightful summer twist: try replacing the honey with fresh figs cut into wedges, creating an absolutely heavenly sweet-and-savory pairing.

Finally, for those who love bolder flavors and want to dare with an extra touch, classic honey can easily be replaced with truffle honey, or balanced with a delicate drizzle of balsamic vinegar glaze.

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