Authentic Pinsa Romana Recipes: 3 Delicious Pizzas You Can Make at Home

Pinsa Romana is the airy, crisp, and highly digestible Roman flatbread that has been winning hearts across Italy and beyond. Unlike traditional pizza, it is made with a unique blend of wheat, rice, and soy flours, and fermented for up to 72 hours to achieve its signature soft interior and golden, crunchy crust.

In this post, we share three authentic Pinsa Romana recipes that are easy to make at home, from the simplest Pinsa Romana with Olive Oil & Rosemary to tomato, mozzarella and spicy nduja paste - we'll show you how to create delicious, restaurant-quality pinsa in your own kitchen.

Want to learn more about what makes pinsa so special? Check out our guide: What Is Authentic Pinsa Romana and How Is It Different from Traditional Pizza?

There are three recipes in this video that will get you started and I've no doubt that these Roman flat breads will be a massive hit in your homes. The full recipes, together with the list of ingredients are below...

Pinsa Romana with Olive Oil & Rosemary

Servings 2 | Cook Time: 5 mins | Prep Time: 2 mins

Ingredients

1 Pinsa Romana, fully defrosted (about 60 minutes)
About 3 tablespoons of a good Extra Virgin Olive Oil
A small handful of fresh rosemary, coated in a little oil
A good pinch of Maldon Sea Salt

You can find all the ingredients for this recipe in our pizza bases and toppings collection.

Instructions

1. Preheat your oven to at least 250°C (or hotter if it will go) and place a baking stone or metal tray inside to heat up as well.
2. Drizzle or brush the defrosted pinsa Romana with olive oil then evenly sprinkle with with the oiled rosemary and the Maldon sea salt.
3. Cook of the hot baking stone or metal tray for 4-5 minutes, or until the edges just start to char a little.
4. Slice in the pieces and enjoy as part of an antipasti spread, with drinks nor just as a snack.

Tip: Another classic way to serve pinsa Romana is to bake it as in the above recipe, let it cool a little and then top with cured meats, artichokes, fresh tomatoes, rocket, drizzle a little balsamic crema over and serve it like a bruschetta.

Pinsa Romana with Cream Cheese, Lemon, Garlic, Mushrooms & Rocket

Servings 2 | Cook Time: 5 mins | Prep Time: 10 mins

Ingredients

1 Pinsa Romana, fully defrosted (about 20-30 minutes)
2 tablespoons of Cream Cheese
1 Lemon, Juice & Zest
½ Clove of Garlic, finely grated
A good grating of Grana Padano
A 200g punnet of Chestnut Mushrooms, quartered and pan-fried for a couple of minutes
A drizzle of Fussels Truffle Oil (optional)
A drizzle of Extra Virgin Olive Oil
A bag handful of Rocket
Pinch of Salt

You can explore more pizza topping ideas in our pizza bases & toppings collection.

Instructions

1. Preheat your oven to at least 250°C (or hotter if it will go) and place a baking stone or metal tray inside to heat up as well.
2. In a hot frying pan, fry the mushrooms in a little oil for a couple of minutes to cook through, then drizzle with a little truffle oil. Set to one side.
3. Now mix up the cream cheese, lemon zest and juice, garlic, salt and a good grate of Grana Padano. Spread this over the Pinsa Romana, leaving a little gap around the edges.
4. Scatter over the mushrooms and drizzle with a little extra virgin olive oil. Grate over some more Grana Padano, a few twists of black pepper and now it's ready for the oven.
5. Bake for around 6-8 minutes, until the edges are slightly golden. Remove from the oven, scatter over the rocket, give another good grating of Grana Padano and a drizzle of extra virgin olive.
6. Your done, leave it for a few minutes to cool slightly and enjoy.

Pinsa Romana with Tomato, Mozzarella & Spicy Nduja Paste

Servings 2 | Cook Time: 5 mins | Prep Time: 10 mins

Ingredients

1 Pinsa Romana, fully defrosted (about 60 minutes)
⅓ Can of Mutti Tomato Polpa
1 Brue Valley Fior di Latte Mozzarella Ball
A few fresh basil leaves
4 or 5 tsps Nduja Paste
A good grating of Grana Padano
A drizzle of Extra Virgin Olive Oil
A few Rocket Leaves
A pinch of salt

All the bases and toppings you need for this recipe are available in our our Pizza Bases & Toppings collection.

Instructions

1. Preheat your oven to at least 250°C (or hotter if it will go) and place a baking stone or metal tray inside to heat up as well.
2. Open the can of Mutti Polpa, spread about one third of it across the pinsa and season with a little salt.
3. Slice the mozzarella ball and arrange over the tomato sauce, then do the same with the basil leaves.
4. Drop on a few little spoonfuls of Nduja paste, trying to make sure that each slice will have a little nduja hit.
5. Place the Pinsa Romana in your hot oven and cook for between 4-6 minutes.
6. Once the edges are a little golden, remove onto a board, scatter over a few rocket leaved, give it a grate of Grana Padano and a drizzle of Extra Virgin Olive Oil. That's it, give it a few seconds to cool and then enjoy.

Quick Tips for Baking Pinsa Romana at Home

• Always bake at high temperature (250–280°C / 480–520°F) for best results.
• Use a preheated baking stone or tray to crisp the base.
• Don't overload toppings — Pinsa shines with simple, high-quality ingredients.
• Don't place the pinsa on a cold tray and then place in the oven
• Try different combinations: roasted peppers, olives, fresh herbs, or cured meats.

Why These Recipes Work

These recipes are designed to highlight the unique texture, flavour, and digestibility of authentic Pinsa Romana. Using a high-quality Pinsa base ensures a light, airy interior and crispy edges - perfect for both traditional and modern toppings.

Frequently Asked Questions

Q: What is Pinsa Romana?
A: Pinsa Romana is a Roman-style flatbread made with wheat, rice, and soy flours, fermented for up to 72 hours to create a light, airy texture with a crisp crust.

Q: How is pinsa different from pizza?
A: Pinsa uses a multi-flour blend, higher hydration, and longer fermentation than traditional pizza dough, resulting in a lighter, more digestible flatbread.

Q: Can I make pinsa at home?
A: Yes! Using pre-baked bases makes it easy - just add your favourite toppings and bake in a hot oven for 5–7 minutes.

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 with Sprouting Broccoli, Ricotta and Olives

Pinsa Romana with Artichokes, Burrata Cheese & Toasted Hazelnuts