Pinsa with Mortadella and Burrata

Name: Pinsa with Mortadella and Burrata
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 8
Ingredients: Pinsa base 4; Mortadella sliced 7 oz; Burrata cheese 5.5 oz; Thyme to taste; Black pepper to taste; Granny Smith apples to be cleaned 2 cups; Brown sugar ¼ cup; Red onions 1 oz; Apple cider vinegar 5 tbsp; Raisins 0.4 oz; Fresh ginger 3 ½ tsp

it de es fr br

Difficulty: Easy
Prep time: 10 min
Cook time: 1 h 15 min
Serving: 8
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PRESENTATION

Pinsa with mortadella and burrata is a real treat from Rome—you know—and something folks in Lazio do really, really well. This pinsa recipe is special. The base? It gets wonderfully crispy on the edges while staying so tender in the center. Perfect for holding all those tasty toppings, right? Doesn't get soggy. And, the way they work the dough around Rome, letting it rise longer, gives it that light, golden finish. Plus, when you add burrata to the mix, it turns super creamy, thanks to that fresh cheese. But honestly, what really brings it all together is the homemade apple chutney—adding a sweet and slightly tangy note on top of the mortadella. The result? A blend of flavors that's both classic and kind of special. Not too complicated.

This dish is perfect for an easy aperitivo or when hanging out with friends who love something a little different. And look, pinsa has deep roots in Rome. Now you'll find versions popping up in other regions—like those with gorgonzola and walnuts up north or speck and herbs elsewhere. The Italian flatbread recipe for pinsa is different from regular pizza. It is less dense, more airy, and super moist inside. Mortadella and burrata make a killer pair, and the apple chutney gives you every reason to grab another slice. For those wanting to experiment—pretty much—there's always room for creativity with toppings like grilled veggies or regional cheeses. But really, the mix of creamy burrata, delicate mortadella, and that spiced, sweet chutney already covers all the bases. Pop open a bottle of bubbly, cut the pinsa into shareable pieces, and you've got a starter that's a bit fancy but still totally easy-going. Enjoy the blend of textures and flavors that make this dish a true delight from Lazio! Seriously good.

INGREDIENTS

For 4 pinsas: Pinsa base 4; Mortadella 7 oz (200 g) - sliced; Burrata cheese 5.5 oz (150 g); Thyme to taste; Black pepper to taste

For the apple chutney: Granny Smith apples 2 cups (250 g) - to be cleaned; Brown sugar ¼ cup (50 g); Red onions 1 oz (25 g); Apple cider vinegar 5 tbsp (70 g); Raisins 0.4 oz (10 g); Fresh ginger 3 ½ tsp (7 g)

Preparation

How to prepare Pinsa with Mortadella and Burrata

To prepare the pinsa with mortadella and burrata, first peel the apples and cut them into wedges 1, then into slices and finally into cubes of about 0.20 in (approximately 3/16 in) 2. Trim and finely chop the red onion 3.

In a saucepan pour in the brown sugar and the apple cider vinegar 4, then add the onion 5 and cook over medium heat until the sugar has dissolved 6.

At this point add the grated ginger 7, the diced apples 8 and the raisins 9.

Season with salt 10, mix well 11 and continue cooking over medium-low heat for about an hour. The chutney should break down and reduce 12. Let it cool slightly.

Now heat the pinsa base in a preheated convection oven at 482F for 5 minutes, then remove and top with small dollops of burrata 13. Lay the mortadella slices 14 and spread the chutney 15.

Finally garnish with thyme 16 and black pepper 17. Your pinsa with mortadella and burrata is ready to be enjoyed 18!

Storage

It is recommended to eat the pinsa with mortadella and burrata as soon as it is ready. If necessary, you can store it in the refrigerator for one day.

The apple chutney can be stored in the refrigerator for up to one week.