Prosciutto, Parsnip & Fig Pinsa
Recipe Overview
This is autumn on a plate, equally at home in a country pub, or a trendy cafe.
The best part is that it feels a bit special, yet is so easy to create!
You can use any / all of your preferred root veggies for the crisps, but parsnip and beetroot work particularly well.
Ingredients
- 1x 230g oval Virtue Pinsa Romana base
- 100g torn Buffalo Mozzarella
- 80g pizza sauce / passata
- 60g prosciutto
- 2 figs, thinly sliced
- Handful of parsnip and/ or beetroot crisps
- 1 small flurry of rocket
- Drizzle of olive oil
- Pint of IPA (to taste)
Method
- Pre-heat oven to around 250 °C. (300 °C for a stone deck pizza oven)
- If you have a pizza stone, place on the middle rack.
- Lay pinsa base on bench.
- Spread your pizza sauce evenly across the base
- Add half the sliced figs
- Transfer to the hot oven, directly onto the oven rack, or your pizza stone, if using one.
- Cook for 4-5 mins or until crisp and starting to lightly brown.
- Place the pinsa on serving board and arrange the prosciutto, torn mozzarella and the remaining figs roughly across the surface
- Garnish with the veggie crisps, rocket and a drizzle of olive oil
- Slice and serve with your favourite beer, to wild acclaim from all present.
