Flavours of Fall: Sweet Potato, Brie & Smoked Ham Pinsa
Recipe Overview
Looking for a standout addition to your autumn menu? Our Flavours of Fall recipe brings seasonal ingredients together on a deliciously crisp Pinsa Romana base, creating a dish that is as impressive to serve as it is to eat.
Made using our XL Pinsa Romana base, this recipe offers chefs a creative alternative to traditional pizza. Whether featured as a seasonal special, a sharing dish or a centrepiece on your autumn menu.
Ingredients
- 1 x Virtue 45cm x 30cm Pinsa Romana XL
- 100g wild mushroom
- 200g french brie
- 100g smoked ham
- 100g vegetable crisps
- 20g pickled red onion
- 20g British watercress
- Sweet potato purée, to taste
- Drizzle of Olive Oil (optional)
These quantities are for an XL Pinsa Romana base. Adjust the quantities accordingly when using a smaller base from our Pinsa Romana range.
Preparation
Make the sweet potato purée ahead of time – there are plenty of great recipes online to guide you.
Method
1. Preheat the oven to 300°C.
2. Place the XL Pinsa Romana base onto your work surface or a suitable baking tray.
3. Spread an even layer of sweet potato purée over the base, leaving a small border around the edges.
4. Scatter the wild mushrooms evenly across the purée.
5. Transfer the pinsa to the preheated oven and bake for 3–4 minutes, until the base is crisp and golden and the mushrooms are cooked.
6. Arrange the brie on the warm base so the residual heat gently softens and melts the cheese
7. Layer on the smoked ham, pickled red onion and vegetable crisps.
8. Finish with fresh British watercress and a drizzle of olive oil if desired.
