Pinsa with zucchini flowers, anchovies and cheese cream
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 5 min
- Serving: 8
PRESENTATION
Pinsa is a classic Roman treat that really gets people talking. And this pinsa recipe with zucchini flowers, anchovies, and a light cheese cream brings out the best of what Lazio has to offer. It is not like Neapolitan pizza; Roman-style pinsa has a crust that's super crispy on the outside but stays tender in the middle. Why? It's the dough—light and airy. Pretty much the Italian flatbread you top last minute so the base stays hot and fresh. The real difference? Those uncooked, super-fresh toppings: delicate zucchini flowers, salty anchovies, and a cool, creamy cheese mix.
Each bite gives you that salty kick from the sea with a soft, almost sweet note from the flowers and a smooth finish from the cheese. Folks around Rome? They love these flavor combos because they balance out so well and feel like summer in every bite.
When you want something that’s both light and packed with flavor, this dish is really really good. With pinsa, you get that golden crust and a chance to play around with toppings—so many options, like the pinsa romana or a Genovese twist with local cheeses or olives. The best part? Pretty simple. Add your toppings after baking, and you’re set. Makes it super easy to serve up something fresh and moist. And listen, whether you’re after an authentic Italian cuisine experience or just want to try new gourmet pizza toppings, this pinsa is always a crowd-pleaser.
People often say it’s kind of like pizza but with a lighter, airier bite. And with this combo of cheese, anchovy and zucchini flower, it really hits all the right notes. Next time you’re in the mood for something special but don’t want to spend forever, this pinsa recipe from Lazio is one to keep in mind—seriously good blend of tradition and flavor. And you know what? Can't go wrong with that.
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INGREDIENTS
- for 4 pinsas
- Pinsa base 4
- Zucchini flowers 1.8 oz (50 g)
- Anchovies in oil 1.1 oz (30 g)
- Lemon peel to taste
- Oregano to taste - fresh
- For the cheese cream
- Cow's milk ricotta cheese ½ cup (120 g)
- Cream cheese ½ cup (120 g)
- Sun-dried tomatoes in oil 1 oz (30 g)
- Whole milk 4 tsp (20 g)
- Fine salt to taste
How to prepare Pinsa with zucchini flowers, anchovies and cheese cream
To prepare the pinsa with zucchini flowers, anchovies and cheese cream, first chop the sun-dried tomatoes 1. In a bowl, mix the spreadable cheese with the ricotta 2, then add the milk 3.
Season with salt 4 and add the chopped sun-dried tomatoes 5. Blend the mixture with a whisk 6.
You should obtain a smooth, homogeneous cream 7. Bake the pinsa base in a preheated convection oven at 482°F for 5 minutes. Meanwhile, remove the pistil from the zucchini flowers 8 and cut them into thin strips 9.
Finally, cut the anchovies in oil into diamond-shaped pieces 10. Remove the pinsa base from the oven and top with small dollops of the cheese cream 11, then add the pieces of anchovy 12.
Place the zucchini flowers on the surface and scent with grated lemon zest 13 and a few leaves of fresh oregano 14. Your pinsa with zucchini flowers, anchovies and cheese cream is ready to be served 15!