Pinsa with gorgonzola

Name: Pinsa with gorgonzola
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Pinsa base 4; Gorgonzola cheese 5.3 oz; Almonds 1.1 oz; Lemon peel (to be grated) to taste; Peas 1 cup; Shallot 1.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Fava beans 1 cup; Lemon juice ½ tsp; Extra virgin olive oil to taste; Fine salt to taste

it de es fr br

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 8

PRESENTATION

Pinsa Romana is this really cool dish from Rome—way different from your usual pizza. It's got its own tender, rustic vibe going on. The dough? Super special. It's a mix of wheat, soy, and rice flours, making it light and a bit crispy on the edges. Seriously good. Folks in Lazio have their way of making this, calling it traditional Italian pinsa, and honestly, this version with gorgonzola really really stands out. The creamy gorgonzola melts over the warm Italian flatbread with gorgonzola, which is just a fantastic base for other toppings.

And the sauce? Here’s where things take a fresh twist with bright pea cream, giving each bite a smooth, almost sweet pop of flavor. Toss in some spring fava beans for a little bite and color, and you've got something that looks and tastes like a real treat. Toasted almonds—yum—add crunch, and then, bam, a sprinkle of lemon zest for a fresh kick. Not your usual pizza night, for sure.

Sharing a pinsa recipe like this at the table is a great way to switch things up, whether you’re starting a meal with friends or just want something that feels special. In Rome, people chat about different spins, like pinsa with caramelized onions or even pinsa with pears and gorgonzola. But really, the gorgonzola and pea combo keeps things creamy and bright. The best part? How fast it comes together. I mean, it's perfect for an appetizer or even a main dish when you don’t want to spend hours in the kitchen.

Every bite of this gorgonzola pinsa is a mix of moist dough, crunchy almonds, and those tangy cheese pockets. It’s a dish that’s made for sharing—just right for hanging out with friends, passing slices around, and maybe even swapping toppings if you're feeling adventurous. With all the fresh veggies and those Italian flavors, it’s easy to see why this gourmet pinsa recipe is catching on way beyond Lazio. All those textures and flavors come together for a food experience that’s really about enjoying good company and simple, delicious ingredients. Pretty much.

INGREDIENTS

For 4 pinsas: Pinsa base 4; Gorgonzola cheese 5.3 oz (150 g); Almonds 1.1 oz (30 g); Lemon peel to taste - (to be grated)

For the pea cream: Peas 1 cup (150 g); Shallot 1.8 oz (50 g); Extra virgin olive oil to taste; Fine salt to taste

For the fava beans: Fava beans 1 cup (150 g); Lemon juice ½ tsp; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Pinsa with gorgonzola

To prepare the pinsa with gorgonzola, start with the pea cream: trim and thinly slice the shallot 1, then add it to a pan with a drizzle of oil and a pinch of salt 2 and let it sweat over low heat. After about 8 minutes, add the peas 3, season with salt and sauté them for about 5 minutes.

At this point, moisten with a couple of ladles of water 4 and continue cooking for another 2–3 minutes. Transfer everything to a jug 5 and blend with an immersion blender 6 to obtain a smooth cream.

Set aside and move on to the fava beans: blanch them in salted water for 3 minutes 7, then drain 8 and let cool. Once warm, remove the skins 9.

Toss the fava beans with olive oil 10, salt and lemon juice 11. Mix well 12 and set aside.

Finally, deal with the almonds: put them in a pan 13 and toast over medium heat for about 7–8 minutes 14. After letting them cool, roughly chop them with a knife 15.

Now heat the pinsa base in a convection oven preheated to 482°F for 5 minutes. Remove from the oven and top with dollops of gorgonzola 16 and pea cream 17, then distribute the fava beans 18.