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• 1 package La Bella Romana imported pinsa (2 pieces of pinsa in 1pk)
• 1/2lb Melrose peppers, cleans sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cured olives pitted and roughly chopped
• Optional: 1/2 cup diced fresh tomatoes (or drained canned diced tomatoes)
• Shredded mozzarella
• 2–3 tbsp extra virgin olive oil (plus extra for drizzling)
• 12pieces sliced prosciutto
• 1 ball (approx. 4–8 oz) fresh burrata cheese
• Salt, oregano, and freshly cracked black pepper to taste
• Parmesan to top
1. Preheat the Oven: Preheat your oven to 400°F
2. Sauté the Vegetables: In a skillet, warm a tablespoon of olive oil over medium heat. Add the sliced Melrose peppers and red onions. Sauté gently until tender and slightly caramelized. Season with salt and oregano. Add olives. If using the diced tomatoes, toss them in for the last 2 minutes just to warm through
3. Bake the Crust: While the peppers, onions, and olives continue to braise on the stove, Place the bare pinsa crust on a baking sheet or pizza stone. Bake for approximately 6 minutes, or until the crust is golden, crisp on the edges, and puffed up.
4. Add the Warm Toppings: Remove the hot pinsa from the oven. Immediately add you desired amount of shredded mozzarella, then scatter the sautéed Melrose peppers, red onions, diced tomatoes (if using), and chopped cured olives evenly across the surface. Drizzle with EVOO. Bake for another 6 minutes or until mozzarella is melted
5. Top with Prosciutto & Burrata: Drape the slices of prosciutto across the warm vegetables so they lightly soften from the heat. Tear the fresh burrata ball apart and nestle creamy dollop clusters right over the top. Slice immediately and serve.
Tips & Variations
• The Pepper Swap: While sweet Melrose peppers add a phenomenal gourmet touch, you can easily substitute standard red bell peppers once melrose peppers out of season
• Cheese Twists: If you don't have burrata on hand, fresh mozzarella or shaved Parmigiano-Reggiano make fantastic alternatives.
• Herbaceous Boost: Toss a handful of fresh baby arugula over the pinsa right before serving for an extra layer of peppery freshness and a beautiful pop of green.
• Make-Ahead Prep: You can sauté the Melrose peppers and red onions ahead of time and store them in the refrigerator. Just bring them to room temperature or warm them slightly before layering onto the freshly baked crust.
• Finishers: Drizzle with a little extra virgin olive oil, add a crack of black pepper, and garnish with fresh basil or a drizzle of hot honey for extra flavor