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Italian Pinsa Romana with prosciutto

Prep-time Bake-time
40 min 20 min
4 people


  • Ingredients for the Pinsa dough:
  • 2 cups Caputo pizza flour 1kg
  • 1 cup rice flour*
  • 1/2 tsp Caputo Dry Yeast
  • 1 1/4 cup of lukewarm water
  • 2 tbsp Horio extra virgin olive oil
  • 1 tsp Maldon sea salt flakes 250g
  • Ingredients for the tomato sauce:
  • 2 cans of Pelargos finely chopped classic 400g
  • 2 tbsp of Chorio Olive Oil Koroneiki variety 1L
  • 1 tsp Maldon sea salt flakes 250g
  • ½ tsp Maldon crushed pepper 50g
  • ½ tsp granulated sugar*
  • 6-8 Alion basil leaves 30g
  • Ingredients for the garnishes:
  • 2 tbsp Chorio Olive Oil Koroneiki variety 1L
  • 1 Castelli parmesan cheese 200g
  • 1 Castelli fresh mozzarella 125g
  • 3 - 4 slices of sliced prosciutto di parma 80g sliced prosciutto di parma 80g
  • 100g Alion wild rocket


1. In a large bowl, mix the pizza flour, rice flour, dry yeast and salt together.

2.Slowly add the warm water and olive oil to the flour mixture and mix well until a dough forms.

3.Knead the dough for about 5-10 minutes until smooth and elastic (you can do this in a mixer or dough hook).

4.Let the dough rest for 10 minutes and cut it into portions of 250 grams.

5.With circular movements with your hands, make balls of dough and place them in large bowls so that one dough does not touch the other because they will rise and come together.

6.Cover the dough balls with a kitchen towel and let them rise in a warm place for about 4-6 hours or overnight in the refrigerator.

7.For the sauce, open the canned tomatoes and pass them through a sieve to remove the tomato juice (keep it for other preparations), put the tomato chunks in a blender and add the basil, olive oil, sugar, salt and pepper. Blend for 10 seconds on medium speed. Put the sauce to a bowl.

8.Preheat the oven to the highest temperature of 250°C - 260°C.

9.Take the puffed dough and shape each portion into an oval shape, about 1 - 1 ½ cm thick. Place the shaped dough on a baking tray lined with baking paper.

10.Add the tomato sauce, mozzarella cheese and prosciutto. Drizzle a little olive oil over the toppings and season with salt and pepper.

11.Bake the Pinsa Romana in the preheated oven for about 12-15 minutes or until golden brown and the crust is crispy.

12.Remove from the oven and sprinkle with grated parmesan and fresh rocket.

13.Cut into pieces and serve.