Classic white brunch pinsa


  • Pinsa Classica (Classic Pinsa) – white base
  • Extra virgin olive oil
  • Cervia rock salt
  • Carrots
  • Rainbow cherry tomatoes
  • Valerian
  • Pitted Taggiasca olives
  • Balsamic vinegar glaze


  • 1 Bake the Pinsa Gourmet con Farina Integrale (Pinsa Gourmet with Wholewheat Flour) on a wire rack in a ventilated oven for 7 minutes at 200°C.
  • 2 In the meantime, cut the cherry tomatoes and sauté them in a non-stick pan without oil.
  • 3 Dress the valerian with salt and oil, then add the Taggiasca olives and cherry tomatoes.
  • 4 Top the cooked Pinsa with the dressed valerian and the rolled julienne carrots.
  • 5 Drizzle generously with extra virgin olive oil and add a few drops of balsamic vinegar glaze.

In this recipe we have used