Prosciutto, Stilton and Walnut Pinsa
Recipe Overview
This pinsa combines salty-sweet richness with crisp, fresh contrast. Its light, airy crust is layered with creamy Stilton, toasted walnuts and delicate slices of prosciutto. As it bakes, the cheese melts into the warm base, and the dish is finished with a handful of peppery rocket and a glossy drizzle of hot honey. This creates a perfect harmony of tang, heat, crunch, and savory depth in every bite.
Ingredients
- 1x 20x15cm Pinsa Romana Mini Base
- A can of preferred Tomato Pizza Sauce
- 3 or 4 slices of Prosciutto
- A cup of Stilton, crumbled into chunks
- A handful of walnuts
- Wild rocket to garnish
- Hot honey to garnish
Please note: The Stilton can be applied at two different stages based on preference, before it hits the oven to soften it up, or afterwards to maintain more of it’s dry crumble.
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 pizza sauce evenly over the base, leaving approx. 1” dry around perimeter.
4. Take your prosciutto slices and lay them on your base.
5. Crumble over your stilton chunks.
6. Follow by scattering over the walnuts.
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 garnish with the fresh rocket.
10. Finally, drizzle over the hot honey, and enjoy.