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Pinsa with Prosciutto, Arugula, and Parmesan
Ingredients
1 KANAKI Fluffy Base PINSA ALLA ROMANA
120 g mozzarella or kasseri, sliced
50 g fresh arugula
50 g prosciutto, sliced
10 g Parmesan shavings
1 tablespoon olive oil
1 teaspoon balsamic vinegar (optional)
Preparation - Steps
Preheat the oven to 200°C / 400°F (fan-forced).
Spread the mozzarella evenly over the Pinsa base.
Bake for 5–6 minutes, until the cheese melts and the base turns lightly golden.
Remove from the oven and top with prosciutto slices and arugula.
Sprinkle with Parmesan shavings, drizzle with olive oil, and optionally add balsamic vinegar. Enjoy straight from the oven!
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