Vegetarian Pinsa

Name: Vegetarian Pinsa
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Pinsa base 4; Salted ricotta cheese Converted from grams to ounces. 1.5 oz; Basil Consider using fresh basil for enhanced flavor. 0.18 oz; Eggplant long 9.2 oz; Yellow peppers 7.1 oz; Red peppers 7.1 oz; Zucchini 7 oz; White onions 2.1 oz; Tomatoes 12.3 oz; Basil 0.4 oz; Taggiasca olives Converted from 50 grams to ounces, rounded to the nearest tenth. 1.8 oz; Salted capers Approximately converted from grams 2 ½ tsp; Garlic 1 clove; Extra virgin olive oil Converted from metric to imperial system 2 tbsp

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Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 8

PRESENTATION

Alright, so here's the deal. Right from the heart of Lazio, vegetarian pinsa is this awesome Italian flatbread. Seriously, it is light and crispy, topped with all these colorful, fresh goodies. And look, this vegetarian pinsa recipe really captures that Roman-style vibe. You get the ease of a ready-made base—so you save time without losing any of that amazing flavor.

The real star? Oh, it's gotta be the flavorful ratatouille topping. It's got eggplants, zucchinis, peppers, and tomatoes. All those classic Mediterranean vibes, right at your table. And you know what? Throw in some Taggiasca olives and capers. They give it that tangy, salty twist. Fresh basil—herby finish—just tops it off beautifully.

So here's the thing, a generous sprinkle of ricotta salata shavings adds a savory touch, melting slightly from the heat. Gives it that unmistakable Italian flair, you know? This vegetarian pinsa is just perfect for gatherings. Friends, family, or even a casual lunch—really, really versatile.

Its crispy, chewy crust holds up great under the toppings. So... Feel free to get creative with even more veggies. I mean, you've got a simple base—no need to fuss with homemade dough. Just layer that tender ratatouille, toss in some extra olives, or more basil if that's your thing.

Every bite? Packed with moist, tangy tomatoes, sweet peppers, and a salty hit from the ricotta salata. Definitely anything but boring! This Roman-style pizza is ideal for any laid-back occasion. A total go-to for its bright, fresh flavors and quick prep.

From the first bite, you'll see why vegetarian pinsa is a staple in Lazio—light, easy, and absolutely packed with flavor. Whether you're a seasoned cook or just starting out, this dish is a super super way to enjoy a taste of Italy at home. For real.

INGREDIENTS

for 4 pinsas: Pinsa base 4; Salted ricotta cheese 1.5 oz (40 g) - Converted from grams to ounces.; Basil 0.18 oz (5 g) - Consider using fresh basil for enhanced flavor.

for the ratatouille: Eggplant 9.2 oz (260 g) - long; Yellow peppers 7.1 oz (200 g); Red peppers 7.1 oz (200 g); Zucchini 7 oz (200 g); White onions 2.1 oz (60 g); Tomatoes 12.3 oz (350 g); Basil 0.4 oz (10 g); Taggiasca olives 1.8 oz (50 g) - Converted from 50 grams to ounces, rounded to the nearest tenth.; Salted capers 2 ½ tsp (10 g) - Approximately converted from grams; Garlic 1 clove; Extra virgin olive oil 2 tbsp (30 g) - Converted from metric to imperial system

Preparation

How to prepare Vegetarian Pinsa

To prepare the vegetarian pinsa, start with the ratatouille. First, wash and dry all the vegetables thoroughly, then take the eggplant: remove the ends 1 and cut it into slices about 0.4 inches thick 2, then stack the slices and cut them into sticks of the same thickness 3.

Then cut the sticks into regular cubes about 0.4 inches 4. Now move on to the zucchini: trim off the ends 5, then cut them into slices about 0.4 inches thick lengthwise 6.

Cut them into sticks 7 and finally cut them into cubes about 0.4 inches 8. For the yellow pepper: remove the stem, then cut it in half 9 and remove seeds and internal filaments.

Cut it into pieces, then reduce each piece into strips 10 and finally into cubes about 0.4 inches 11. Proceed in the same way with the red pepper, to obtain regular cubes 12.

Finally, dedicate yourself to the tomatoes: wash them, cut them in half and remove part of the seeds and the water of vegetation if necessary. Cut them first into slices, then into strips and finally into cubes 13, trying to keep the same size as the other vegetables for even cooking. Separately, peel and finely chop the onion 14. Also peel a clove of garlic. In a large pan pour the oil, the chopped onion, and the whole clove of garlic 15. Sauté over low heat for 5-6 minutes, stirring, until the onion is soft and transparent.

Then add the vegetables respecting the cooking order: first the eggplant 16, then the peppers 17. Mix well 18.

Subsequently, add the zucchini 19 and finally the tomatoes 20. Cook over medium-high heat for about 25 minutes 21, stirring often, until the vegetables are tender but still well-consistent.

At the end of cooking, adjust with salt and pepper 22, then season with torn basil 23 and Taggiasca olives 34.

Add the well-desalted capers 25. Stir, remove the garlic clove 27 and your ratatouille is ready 27.

Distribute the vegetables on the ready-made pinsa bases 28. Finish with a drizzle of oil 29 and bake at 480°F in fan mode for 5 minutes 30.

Finish with flakes of salted ricotta 31 32 and fresh basil. Your vegetarian pinsa is ready to be served, piping hot 33!

Storage

We recommend serving the vegetarian pinsa right out of the oven, to enjoy it fragrant and crunchy.
If there are leftovers, you can store them in the fridge, closed in an airtight container, for 1 day. Before serving it again, heat it for a few minutes in a hot oven.

The vegetable ratatouille can be prepared in advance and stored in the fridge for 2 days, well closed in an airtight container. You can also freeze it already cooked, letting it cool completely before putting it in the freezer; when using, defrost it in the fridge and heat it in a pan.

Suggestion

You can also prepare the ratatouille the day before to optimize time: resting will make it even more flavorful.

If you prefer a stronger taste, you can replace the salted ricotta with flakes of pecorino or parmesan cheese. For an even richer version, add some well-drained mozzarella before the last step in the oven.

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