Genovese pinsa

Name: Genovese pinsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: Pinsa base 4; Potatoes approximately 1 2/3 cups (diced potatoes) 1.7 cups; Prescinseua cheese approx. 5/8 cup (about 5.3 ounces) 0.625 cup; Green beans ½ cup; Extra virgin olive oil to taste; Fine salt to taste; Basil 1.3 oz; Parmigiano Reggiano PDO cheese 1.2 oz; Sardinian pecorino cheese 0.5 oz; Pine nuts 2 tbsp; Garlic ½ clove; Extra virgin olive oil 2 ½ tbsp; Fine salt 1 pinch

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Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 8

PRESENTATION

Genovese pinsa is just this fantastic blend—super tasty—of Roman and Ligurian flavors that really, really stands out. It's a dish that's unique because it swaps out the usual pasta for a genovese pinsa base. Crispy on the outside and tender on the inside. It's kinda like the Roman classic but with a twist. Instead of pizza, you get this Italian flatbread loaded with Ligurian goodness.

And look, you've got layers of homemade basil pesto, thin slices of potato, and green beans. Pretty cool, right? It's like trenette al pesto but different. What truly elevates this dish is prescinseua—a creamy Ligurian cheese with a tangy kick. It melts beautifully over the toppings—making each bite moist and fresh—seriously good.

Thing is, in Liguria, they've been playing around with recipes like this for ages, and pesto pinsa is a prime example of regional foods coming together in exciting ways. And you know what? This combo isn’t found everywhere. The blend of the soft Roman-style base with golden, herby toppings is special to this part of Italy.

The pinsa recipe is perfect for gatherings. Really. It is easy to slice and share, yet feels special with all those fresh toppings. The prescinseua cheese adds extra creaminess and zing, complementing the creamy pesto perfectly. And for real.

Compared to basic pinsa toppings, this one feels more adventurous. It's got a fresh, garden taste that everyone loves. I mean, it's the kind of dish that makes people reach for another slice, with the crispy crust and bright Ligurian flavors really hitting the spot. If you’re into exploring regional food twists, genovese pinsa is a must-try. It's a celebration of Italian culinary creativity—bringing a colorful taste of Liguria right to your table. So, gather your friends and family—enjoy a piece of Ligurian tradition with every bite. Really.

INGREDIENTS

For 4 pinsas: Pinsa base 4; Potatoes 1.7 cups (250 g) - approximately 1 2/3 cups (diced potatoes); Prescinseua cheese 0.625 cup (150 g) - approx. 5/8 cup (about 5.3 ounces); Green beans ½ cup (70 g); Extra virgin olive oil to taste; Fine salt to taste

For the pesto: Basil 1.3 oz (35 g); Parmigiano Reggiano PDO cheese 1.2 oz (35 g); Sardinian pecorino cheese 0.5 oz (15 g); Pine nuts 2 tbsp (15 g); Garlic ½ clove; Extra virgin olive oil 2 ½ tbsp (35 g); Fine salt 1 pinch

Preparation

How to prepare Genovese pinsa

To prepare the pinsa Genovese, start with the pesto: in a food processor fitted with blades combine the pine nuts 1, the basil leaves 2 and half a clove of garlic 3.

Add the grated Parmigiano Reggiano and Pecorino 4, then pour in the oil 5 and salt. Pulse intermittently for the shortest time possible, just enough to obtain a homogeneous mixture 6. Set aside.

Move on to the potatoes: peel them and slice them with a mandoline to obtain a thickness of about 1/16 inch (≈0.08 in) 7. Blanch the potato slices in salted water for about 2 minutes 8, then drain them on paper towels and pat them well to dry 9.

Finally, take care of the green beans: blanch them in salted water for 4–5 minutes 10, then drain 11 and let cool. Cut the green beans into bite-sized pieces 12 and transfer them to a bowl.

Season with oil 13 and salt 14, then mix well 15.

Now take the pinsa base and arrange the potato slices on the surface, slightly overlapping them 16, drizzle with a little oil 17 and bake in a preheated convection oven at 482°F for 5 minutes. After this time, remove from the oven and add small dollops of prescinseua 18.

Finish with the basil pesto 19 and the green beans 20. Your Genovese pinsa is ready to be served 21!

Storage

It is recommended to eat the Genovese pinsa immediately. If necessary, you can store it in the refrigerator for one day.

Freezing is not recommended.

Tip

If you cannot find prescinseua, you can recreate its typical flavor by combining one part yogurt with two parts ricotta, adjusting the acidity with a few drops of lemon juice.

It is important to add the pesto and the prescinseua only after baking.

For the translation of some texts, artificial intelligence tools may have been used.