Brie, Prosciutto and Red Berry Christmas Pinsa
Recipe Overview
Bring a touch of holiday magic to your table with this festive Pinsa Romana recipe that celebrates the season’s most comforting flavours. Blending cosy richness with bright, cheerful accents, it’s designed to feel both indulgent and joyfully fresh – ideal for sharing at gatherings as a standout centrepiece at any festive feast. Whether you’re adding it to a holiday spread or making it the main event, this delivers Christmas spirit in every slice.
This Pinsa layers holiday flavours onto a soft, airy crust, starting with a creamy Fior di latte and garlic base. Melted Brie, ribbons of prosciutto, and lightly roasted sprouts add rich warmth, while cranberries and redcurrants bring bright, seasonal bursts of sweetness. Finished with a touch of fragrant rosemary, it’s a vibrant Christmas-inspired creation that’s indulgent, comforting and festive.
Ingredients
- 1x 250g, 32cm Pinsa Round Base
- Garlic Pizza Sauce Base
- Handful of shredded Fior Di Latte Mozzarella
- 3 or 4 slices of Prosciutto
- 5 or 6 slices of Brie
- Handful of Roasted Sprouts - Sliced
- Cup of Cranberries and Redcurrants
- Rosemary to garnish
Method
1. Pre-heat the oven to 280°C. If you have a pizza stone, place on the middle of the rack. (If you are using a stone deck pizza oven preheat to 300°C).
2. Lay the par cooked Pinsa Base flat on your countertop.
3. Spread your preferred amount of your garlic pizza sauce evenly over the base, leaving approx. 1” dry around perimeter.
4. Scatter the shredded Fior di Latte mozzarella evenly across the top.
5.Take your prosciutto slices and lay them on.
6. Follow by scattering over the sprouts.
7. Transfer to the oven, placing directly onto the oven rack or your pizza stone if you are using one.
8. Cook for 3 minutes until the base has reached your preferred level of crispness.
9. Remove and sprinkle over your cranberries and redcurrants..
10. Finally, garnish with Rosemary, and enjoy.
