Pinsa Romana with Artichokes, Burrata Cheese & Toasted Hazelnuts

This Pinsa Romana with Artichokes & Burrata recipe celebrates summer Italian flavours on a beautifully light and airy Roman flatbread. Layered with tender artichoke hearts, creamy burrata cheese from Puglia, sweet sun-blushed tomatoes, vibrant basil pesto and crunchy toasted hazelnuts, it’s a sensational twist on a classic artisan pinsa that’s perfect for al fresco dinners and casual sharing. Each bite delivers a harmony of textures - crisp, creamy, nutty and fresh - showcasing how authentic Pinsa Romana makes simple, high-quality ingredients truly shine.

Burrata is a gloriously creamy and indulgent cheese from Puglia. Cooking Burrata would be a crime, but tearing it apart over a freshly cooked pizza with some peppery rocket and a fruity extra virgin olive oil is just heavenly. I've added in some artichoke hearts, and few pieces of sun blushed tomato and some toasted hazelnuts. It was delicious and so well worth a try, I could quite happily live on these.

Servings 4 | Cook Time: 15 mins | Prep Time: 10 mins

Ingredients

3 x Pinsa Romana Bases
300g x Burrata Cheese 
280g Artichoke Hearts, sliced into small pieces
100g Sun blushed Tomatoes, sliced into small pieces
5-6 tablespoons Basil Pesto
125g Hazelnuts, toasted and lightly crushed
A sprinkle of Calabrian Chilli Flakes (optional)
70g Rocket
A good drizzle of Extra Virgin Olive Oil

You can buy all the ingredients featured in this recipe from our Pizza Bases & Toppings Collection.

Instructions

1. Fully defrost the Pinsa Romana bases at room temperature.

2. Pre-heat your oven and a pizza stone or baking tray to it's maximum temperature. You want to try and recreate a pizza oven by having something hot to cook the Pinsa on.

3. Drizzle some extra virgin olive oil over the Pinsa and using your hands, rub it all over to create a thin coating. Then spoon over a couple of tablespoons of pesto and smear that all round the base, leaving a small gap along the edge.

4. Scatter over some artichoke hearts, sun blush tomatoes and chilli flakes and cook in the hot oven for 4-5 minutes. This time will vary depending on how hot your oven is, but you want the edges to start crisping up a little.

5. Remove the Pinsa from the oven and let it cool for a minute. Tear up one of the balls of burrata and scatter over with some rocket and a few roasted hazelnuts.

6. Finish with a drizzle of extra virgin olive oil and enjoy.

Want to learn more about what makes pinsa so unique? Read our guide:
What is Authentic Pinsa Romana and how is it different from traditional pizza?

Pinsa Romana Cooking Tips

Achieving the perfect Pinsa Romana at home is easier than you think if you follow a few simple tips:

• Make sure the pinsa is fully thawed — usually an hour at room temperature.
• Crank your oven up to its highest setting for optimal cooking.
• Place a baking stone or heavy tray in the oven while preheating; the pinsa base needs direct heat to crisp up beautifully.
• Olive oil on the toppings right before baking enhances both texture and flavour.
• Sprinkle with a hearty amount of Grana Padano, Parmesan, or Pecorino for that rich umami finish.

Explore More Pinsa Romana Recipes

Looking for more inspiration? Check out these delicious pinsa Romana recipes:

Pinsa Romana with Calabrian Peperoncini, Fior di Latte, Mushrooms

Pinsa Romana: 3 Delicious Pizzas You Can Make at Home

Pinsa Romana with Sprouting Broccoli, Ricotta and Olives