Pinsa 2 Ways
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Pinsa 2 Ways
Prep Time10 Minutes
Servings2
Cook Time20 Minutes
Ingredients
Dunnes Stores Pinsa 95g
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
Dunnes Stores Italian Tomato Passata 500g
Dunnes Stores Chilli Flakes 23g
Dunnes Stores My Family Favourites Mozzarella 200g
Dunnes Stores Pepperoni Salami 100g
Dunnes Stores Mortadella 100g
Dunnes Stores Simply Better Italian Buffalo Burrata 250g
Dunnes Stores Baking at Home Shelled Pistachio Nuts 100g
Dunnes Stores Fresh Herb Basil 20g
Dunnes Stores Clear Squeezy Honey 454g
Dunnes Stores Sea Salt Grinder 100g
Dunnes Stores Ground Black Pepper 40g
MARTINI Rosso Vermouth Aperitivo, 75cl
Suniva Aperitivo 700ml
Dunnes Stores Soda Water 1 Litre
Dunnes Stores Loose Orange
The Ice Co Party Ice Cubes 2kg
Directions
INGREDIENTS
- 4 Dunnes Stores pinsa bases
- 2 tbsp extra virgin olive oil, plus extra to serve
- 4 tbsp good-quality tomato passata
- Pinch of Dunnes Stores chilli flakes
- 250g Dunnes Stores fresh mozzarella, torn
- 150g mixed Italian cured meats, salami, mortadella
- 1 large burrata
- Handful of Dunnes Stores shelled pistachios, roughly chopped
- Fresh basil leaves
- Drizzle of honey
- Sea salt & freshly ground black pepper
For the Americano cocktail (per glass):
- 30ml sweet vermouth
- 30ml Campari
- Splash of Dunnes Stores soda water
- Orange slice or twist
- Ice
METHOD
- Preheat the oven to 220°C/200°C fan/425°F/Gas Mark 7.
- Drizzle all four bases with olive oil and top two bases with a generous tablespoon or two of passata sauce and some chilli flakes.
- Scatter the torn mozzarella over the tomato bases and season all four bases with salt and pepper.
- Bake for 8–12 minutes until the bases are crisp and the cheese is bubbling and golden at the edges.
- Meanwhile, prepare the cocktail by filling a rocks glass with ice, adding Campari and sweet vermouth, topping with soda water and gently stirring. Garnish with orange.
- Remove the pinsa bases from the oven and press down the plain bases slightly using the back of a spoon.
- Top the mozzarella bases with salami, black pepper and a drizzle of honey.
- On the plain bases, place the burrata in the centre and gently tear open, then top with folded mortadella. Scatter with pistachios, drizzle with olive oil and season with black pepper.
- Finish with fresh basil and an extra drizzle of olive oil. Slice and serve immediately.
10 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Recipe
INGREDIENTS
- 4 Dunnes Stores pinsa bases
- 2 tbsp extra virgin olive oil, plus extra to serve
- 4 tbsp good-quality tomato passata
- Pinch of Dunnes Stores chilli flakes
- 250g Dunnes Stores fresh mozzarella, torn
- 150g mixed Italian cured meats, salami, mortadella
- 1 large burrata
- Handful of Dunnes Stores shelled pistachios, roughly chopped
- Fresh basil leaves
- Drizzle of honey
- Sea salt & freshly ground black pepper
For the Americano cocktail (per glass):
- 30ml sweet vermouth
- 30ml Campari
- Splash of Dunnes Stores soda water
- Orange slice or twist
- Ice
METHOD
- Preheat the oven to 220°C/200°C fan/425°F/Gas Mark 7.
- Drizzle all four bases with olive oil and top two bases with a generous tablespoon or two of passata sauce and some chilli flakes.
- Scatter the torn mozzarella over the tomato bases and season all four bases with salt and pepper.
- Bake for 8–12 minutes until the bases are crisp and the cheese is bubbling and golden at the edges.
- Meanwhile, prepare the cocktail by filling a rocks glass with ice, adding Campari and sweet vermouth, topping with soda water and gently stirring. Garnish with orange.
- Remove the pinsa bases from the oven and press down the plain bases slightly using the back of a spoon.
- Top the mozzarella bases with salami, black pepper and a drizzle of honey.
- On the plain bases, place the burrata in the centre and gently tear open, then top with folded mortadella. Scatter with pistachios, drizzle with olive oil and season with black pepper.
- Finish with fresh basil and an extra drizzle of olive oil. Slice and serve immediately.