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Crispy Italian Pinsa Romana flatbread topped with torn burrata cheese, beef prosciutto, fresh arugula, halved cherry tomatoes, and glossy balsamic glaze drizzle.

Italian Pinsa Recipe

An authentic, crispy Italian Pinsa Romana flatbread topped with fresh arugula, sweet cherry tomatoes, creamy burrata cheese, paper-thin beef prosciutto, and a sweet balsamic glaze reduction. Ready in 15 minutes!
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Prep Time 8 minutes
Cook Time 7 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • - 1 Artisan Pinsa Base pre-baked Pinsa Romana or oval flatbread
  • - 1 ball 4 oz Fresh Burrata Cheese (torn into creamy chunks)
  • - 4 to 6 slices Beef Prosciutto or pork-free cured beef prosciutto/Bresaola, draped loosely
  • - 1 cup Cherry Tomatoes halved
  • - 1 cup Fresh Wild Arugula washed and dried
  • - 2 tbsp Extra Virgin Olive Oil divided
  • - 1 clove Fresh Garlic halved
  • - 2 tbsp Thick Balsamic Glaze store-bought or homemade reduction
  • - 1/2 tsp Sea Salt Flakes
  • - 1/4 tsp Freshly Cracked Black Pepper
  • - 1/4 tsp Red Pepper Flakes optional

Method
 

Crisp the Base:
  1. Preheat oven to 425°F (220°C). Place the pre-baked Pinsa base directly on the middle oven rack or a preheated pizza stone. Bake for 5 to 7 minutes until the edges are golden brown and crackling.
Infuse Garlic:
  1. Immediately upon removing the hot flatbread from the oven, gently rub the cut side of the halved garlic clove across the steaming top crust to infuse aromatic garlic oils.
Layer Greens & Oil:
  1. Drizzle 1 tablespoon of extra virgin olive oil over the warm crust, then evenly scatter the fresh wild arugula over top.
Add Toppings:
  1. Scatter halved cherry tomatoes across the arugula layer. Gently tear the fresh burrata ball into rustic pieces and arrange them alongside delicate, loosely ruffled ribbons of beef prosciutto.
Finish & Serve:
  1. Drizzle the remaining extra virgin olive oil and generously zigzag thick balsamic glaze over the assembled flatbread. Season with flaky sea salt, cracked black pepper, and optional red pepper flakes. Slice into rectangular portions and serve immediately.

Notes

- Pork-Free Note: This recipe uses high-quality cured beef prosciutto (or Bresaola) to maintain visual beauty while remaining pork-free.
- Make Ahead Tip: Keep toppings separate until serving to ensure the toasted Pinsa crust maintains its crunch.
- Reheating: Reheat plain crust in a 400°F (200°C) oven for 4 minutes. Do not microwave.