Pinsa with radicchio, speck and walnuts

Name: Pinsa with radicchio, speck and walnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: Pinsa base 4; Radicchio late-season 2 cups; Walnut kernels 1 oz; Speck sliced 0.75 oz; Extra virgin olive oil to taste; Thyme to taste; Fine salt to taste; Walnut kernels 4.5 oz; Cow's milk ricotta cheese 0.7 cup; Grana Padano PDO cheese 1.8 oz; Extra virgin olive oil 3 tbsp

it de es fr br

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 8

PRESENTATION

Pinsa with radicchio, speck and walnuts is a beloved dish in Rome and Lazio, especially when it’s chilly. This pinsa recipe is pretty unique. Why? Its crust is lighter and airier than your usual pizza. Really nice. It gets that way thanks to a mix of different flours and a long rising time. Shaped into an oval—way cooler than a round pie—it’s got that special charm. On top, you’ll find bitter radicchio, smoky speck, and crunchy toasted walnuts, all creating this rustic, comforting vibe. Folks in Lazio? They really, really love these wintery flavors, especially with a fresh ricotta and walnut pesto. The pesto adds a creamy touch that balances out the sharper notes from the radicchio. The radicchio speck pinsa isn’t just delicious; it’s a great example of using classic, simple ingredients from the region during the colder months.

And here’s the thing: you'll often see little twists depending on what’s in the fridge. Some swap in other bitter greens like endive or go for pancetta instead of speck for a slightly different smoky taste. Still, the base is that Italian flatbread style—chewy inside, a bit crispy around the edges. It’s sturdy enough to hold all the toppings without getting soggy. For real, the mix of moist ricotta pesto, salty meat, and crunchy nuts makes every bite memorable. Perfect for a laid-back dinner or an easy appetizer. Plus, walnut pinsa toppings pair so well with many things, people sometimes add extra cheese or a drizzle of honey for a sweet contrast. That’s the magic of gourmet flatbread recipes from Rome—they’re versatile and always have that comforting, genuine feel that makes everyone crave another slice. Whether you're trying it for the first time or it’s an old favorite, this pinsa will definitely impress with its really good mix of textures and flavors. Seriously good.

INGREDIENTS

For 4 pinsas: Pinsa base 4; Radicchio 2 cups (70 g) - late-season; Walnut kernels 1 oz (30 g); Speck 0.75 oz (20 g) - sliced; Extra virgin olive oil to taste; Thyme to taste; Fine salt to taste

For the walnut pesto: Walnut kernels 4.5 oz (130 g); Cow's milk ricotta cheese 0.7 cup (160 g); Grana Padano PDO cheese 1.8 oz (50 g); Extra virgin olive oil 3 tbsp (40 g)

Preparation

How to prepare Pinsa with radicchio, speck and walnuts

To prepare the radicchio, speck and walnut pinsa, first put 30 g of walnuts in a pan 1 and toast them over medium-low heat for about 10 minutes 2. When they're hot and golden, set them aside 3.

In the same pan place the slices of speck 4 and sear over medium heat for about ten minutes, or until they become nicely crispy 5. Meanwhile, cut the radicchio into pieces about 2 inches long 6.

Still in the same pan, heat a drizzle of olive oil and add the radicchio 7. Season with salt 8 and sauté the radicchio for about one minute 9; it should remain crisp.

Finally prepare the walnut pesto: put the remaining 130 g of walnuts in a food processor 10 and blend them until finely chopped, then add the grated Grana Padano 11 and the oil 12.

Add the ricotta as well 13 and blend again 14 to obtain a smooth mixture 15. If the texture is too thick, you can thin it with a little splash of water.

At this point heat the pinsa base in a preheated convection oven at 482 F for 5 minutes, then distribute small dollops of the walnut pesto on the surface 16, the radicchio 17 and the crispy speck 18.