Pinsa with buffalo mozzarella and piennolo tomatoes

Easy

10 minutes

2 people

Recipe made with:

Le Nostre Eccellenze Prosciutto di Carpegna PDO months

Ingredients:

1 pinsa
300 g of cherry tomatoes
200 g buffalo mozzarella
A few basil leaves
Prosciutto di Carpegna PDO

Preparation:

Cut the cherry tomatoes in half, toss them in a pan with oil and salt over high heat for 1 minute. Cut the mozzarella into slices and let it dry on paper towels.

Bake the pinsa in a hot oven at 250°C for 5-6 minutes. Top with mozzarella and cherry tomatoes. Bake for another 2 minutes. Finish with prosciutto and fresh basil leaves.

Enjoy your meal!

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Pinsa with buffalo mozzarella and piennolo tomatoes

Ingredients:

Preparation:

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