Pinsa recipe with ham and aubergines and stracchino cheese

Ingredients for 4 people:

• 2 grips ready
• 100 g. of soft cheese
• 100 g. of raw ham
• an eggplant
• extra virgin olive oil
• a clove of garlic
• Origan
• salt
• pepper

Preparation:

Buy the ready-made pinse that you can find in the bakery or in the supermarket. Pinsa is a rectangular pizza base typical of Roman cuisine, slightly different from traditional Italian pizza. It is characterized by a crunchy and light base due to the particular mix of cereals with which it is produced. It is similar to a focaccia and can be seasoned with various ingredients to taste.

To easily prepare a delicious pinsa with aubergines, ham and stracchino, follow this procedure:

Preheat your oven to 220°C to ensure it is piping hot when it’s time to cook the delicious pinsa. Thoroughly wash an aubergine and cut it into cubes, trying to keep them similar in size for uniform cooking.

Take a pan and heat a few spoonfuls of extra virgin olive oil, then add some fresh minced garlic and let it fry slightly, releasing its irresistible aroma. Then, add the aubergine cubes to the pan and let them cook over medium heat, stirring occasionally, until they become soft and lightly browned, releasing all their flavour.

To give the aubergines even more flavour, add a pinch of oregano with a sprinkling of salt and a pinch of pepper, mixing well to distribute all the aromas evenly. Meanwhile, delicately chop some stracchino, a creamy and tasty cheese that goes perfectly with aubergines and ham.

Take your pinsa and place it on a baking tray, ready to be filled with the tasty ingredients you have prepared. Spread the ham, seasoned aubergines and shredded stracchino on top, distributing everything evenly to ensure that each bite is a real explosion of flavours.

Place the pinsa in the preheated oven and let it cook for about 10 minutes, or until the edges are golden and crispy, and the cheese is melted and stringy. That the pinsa is ready will also tell you the aroma that will spread in the kitchen and that will be simply irresistible.

Once cooked, take the pinsa out of the oven and cut it into squares, so that you can serve it comfortably to your guests. Hot pinsa, with its mix of flavors and textures, will be a triumph of taste for your palate.

To complete the meal perfectly, accompany the pinsa with a fresh and cheerful white wine. A sparkling Sardinian Vermentino or a Veneto Prosecco will be excellent choices, with their fruity and lively notes that will perfectly match the flavors of the pinsa, making your meal even more delicious and memorable.

Enjoy your meal!